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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
  • Total Time
    Prep: 30 min. Bake: 20 min.
  • Makes
    2-1/2 dozen


  • 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


  • 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 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.
Nutrition Facts
1 each: 122 calories, 7g fat (3g saturated fat), 23mg cholesterol, 116mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 6g protein.
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