This recipe is best with
Recipe Ingredient
- Baguette, sliced
- 3 chicken sausage, sliced
- 300g Anchor Extra Stretch Mozzarella Shredded
- Garlic Butter Spread:
- 227g Anchor Unsalted Butter
- 30g garlic, chopped
- A pinch of dry parsley
- 5g salt
- A pinch of black pepper
- 20g Perfect Italiano Aged Parmesan Grated
- Pineapple Tomato Salsa Topping:
- 6 pcs canned pineapple, diced
- 3 red tomato, diced
- 3 shallot, diced
- 3 cloves of garlic, chopped
- A handful of coriander, chopped
- Lime juice from 3 wedges
- Sugar, to taste
- Salt and pepper, to taste
- Garnish:
- Coriander leaf, as needed
Instructions
- Cut all ingredients accordingly and mix everything together in a bowl, season according to taste Set in chiller until needed.
- Allow butter to be soften in room temperature. Soft enough to mix but not in liquid form.
- In mixing bowl, put all the other ingredients together and stir until seasoning are mixed well. Taste and adjust seasoning if needed. Store at cool room until needed or keep in chiller.
- Preheat oven to 175˚C-180˚C.
- Slice baguette into 1cm (roughly).
- On baking tray place a sheet of parchment paper or aluminium foil.
- Place chicken sausage slices on baguette and top with Anchor extra stretch shredded mozzarella.
- Bake in oven for 7-8mins or until mozzarella is melted and slightly brown.
- Top it with pineapple tomato salsa and serve. Enjoy!
To make Pineapple Tomato Salsa Topping:
Garlic Butter Spread:
To Assemble: