Pork & Mozzarella Crostini Recipe

Pork & Mozzarella Crostini Recipe photo by Taste of Home

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When hosting an appetizer party, it's nice to offer some heartier options like this meaty crostini. You can make the pork a day ahead, then assemble and broil as guests arrive.—Elizabeth Dumont, Boulder, Colorado

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Pork & Mozzarella Crostini Recipe

Prep: 30 min. Bake: 20 min.

Yield: 30 Servings

30 20 50

Ingredients

1 pork tenderloin (1 pound)
2 teaspoons plus 2 tablespoons olive oil, divided
1/8 teaspoon salt
1/8 teaspoon pepper
1 French bread baguette (10-1/2 ounces), sliced
2 garlic cloves, halved
1 package (8 ounces) cream cheese, softened
1 shallot, finely chopped
2 tablespoons prepared horseradish
2 teaspoons Worcestershire sauce
1/4 teaspoon cayenne pepper
4 plum tomatoes
8 ounces fresh mozzarella cheese
Minced fresh parsley, optional

Directions

Place pork on a rack in a shallow roasting pan. Rub with 2 teaspoons oil; sprinkle with salt and pepper. Bake at 450° for 20-30 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes.
Place bread on ungreased baking sheets; brush with remaining oil. Bake at 350° for 8-10 minutes or until toasted. Rub toast with garlic.
Combine the cream cheese, shallot, horseradish, Worcestershire sauce and cayenne; spread over toast. Thinly slice the pork, tomatoes and mozzarella cheese; arrange on toast. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted. Sprinkle with parsley if desired. Yield: 2-1/2 dozen.

Nutritional Facts 1 appetizer equals 122 calories, 7 g fat (3 g saturated fat), 23 mg cholesterol, 116 mg sodium, 9 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Pork & Mozzarella Crostini in Taste of Home Christmas Annual Annual 2010, p71

Fresh Mozzarella Facts

Compared to the more firm texture of most commercially produced mozzarella, fresh mozzarella is soft and moist. The flavor is mild, delicate and somewhat milky. Fresh mozzarella is usually shaped into balls and stored in brine. After buying fresh mozzarella, it should be refrigerated in the brine and eaten within a few days.