From SMFM partner Harbor Chase of the Park Cities
Ingredients:
- 1 Village Baking Co. baguette
- 8 oz. Becerra’s green chili chicken, shredded
- 3 oz. Mozzarella Company Hoja Santa goat cheese
- 1 handful Designs By Diana pickled cauliflower
- 8 oz. The Salsa Texan queso
Directions:
Slice baguettes into 1″ slices and toast on both sides in an oiled skillet until slightly crispy or bake until crisp.
Spread Hoja Santa goat cheese on baguette pieces.
After shredding the green chili chicken, sprinkle on baguettes and top with pickled cauliflower and queso.
OPTIONAL: top with some cilantro for an extra special punch of flavor.
SUGGESTED RECIPE APPLICATION: enjoyed with a glass of chardonnay by the pool or served at a dinner party as a lovely amuse-bouche.
