Pineapple bruschetta with cheese salad and crab sticks
Ingredients
- 2 eggs
- 1 garlic clove
- 4 crab sticks
- 200g pineapple, canned
- 100g hard cheese
- Salt, to taste
- 2 tbsp mayonnaise
- 8 slices white bread
- 1 tbsp oil
- Seabuckthorn , or cranberry, to taste
Utensils
- egg cooker
- grater
- knife
- cheese grater
- bowl
- pan
- turner
- serving plate
Instructions
- Hard boil the eggs, let them cool, peel and grate finely.
- Peel the garlic and put it through a press.
- Chop the crab sticks and half the canned pineapple.
- Cut the rest into small pieces.
- Den Grate cheese on a fine grater.
- Mix with eggs, garlic, crab sticks and chopped pineapple.
- Season the salad to taste and season with mayonnaise.
- Fry the chiabatta in vegetable oil for 2-3 minutes until golden brown.
- The crab salad on the bread Distribute.
- Arrange the sliced pineapple on the loaves in the shape of a Christmas tree.
- Garnish with berries as desired and serve as a bread snack.
