Bruschetta with pork
1 serving
10 minutes
Pork bruschetta is a refined version of the classic Italian appetizer enriched with French gastronomic notes. Tender rye bread, toasted to a crispy crust, is topped with a layer of airy cream cheese with zesty Dijon mustard. Juicy, browned pork cooked in mustard oil adds a sophisticated aroma. Radicchio leaves add a light bitterness, while jalapeño pepper finishes the flavor symphony with spiciness. This bruschetta is perfect as an elegant complement to a glass of red wine or as a standalone dish for gourmets who appreciate exquisite flavor contrasts.
1
Cut a slice of bread about 1.5 cm thick.
- Rye (black) bread: 1 piece
2
Dry in the toaster.
3
Heat mustard oil in a pan.
- Mustard oil: 1 teaspoon
4
Send the finely chopped meat into the oil.
- Pork: 15 g
5
Add salt and reduce the heat to medium. Fry until golden brown.
- Sea salt: to taste
6
Spread cottage cheese on the bread.
- Cream cheese (curd cheese spread): 1 tablespoon
7
Add mustard.
- Dijon mustard: 1 teaspoon
8
Place the lettuce leaves on top.
- Radicchio: 5 g
9
Then add the meat.
- Pork: 15 g
10
Garnish with finely chopped jalapeño and serve.
- Jalapeno pepper: 2 g
