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Pork & Mozzarella Crostini

 Pork & Mozzarella Crostini
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
30 ServingsPrep: 30 min. Bake: 20 min.

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

2 of 2

Pork & Mozzarella Crostini (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.