Crispy Pork Belly & Spiced Apple Crostini

This crostini offers a delightful contrast of textures and flavors, combining the rich, savory crunch of slow-roasted pork belly with a sweet and tangy spiced apple chutney. It's a sophisticated appetizer that captures the essence of a festive roast dinner in a single, perfect bite. The combination of crispy bread, creamy cheese, and rich pork makes for an unforgettable bite.

Meat & Poultry

Ingredients

small baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
oz pre
cooked, chilled pork belly, cut into 1/2-inch cubes
1/4 cup spiced apple chutney (store
bought or homemade)
oz Boursin or other herbed soft cheese
tablespoon fresh chives, finely chopped
Pinch of sea salt and black pepper

Method

Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
minutes until golden and crisp.
While the bread toasts, sear the pork belly cubes in a small pan over medium
high heat for 3 minutes
minutes until the skin is crispy and the fat is rendered. Drain on a paper towel.
Once the crostini are cool enough to handle, spread a thin layer of herbed cheese on each slice.
Top the cheese with a small dollop of spiced apple chutney, followed by 2
pieces of the crispy pork belly.
Garnish with a sprinkle of fresh chives and a pinch of sea salt and black pepper before serving immediately.

Chef's Tip & Pairing

For the crispiest pork belly, ensure it is completely dry before searing. A rich, off-dry Riesling or a medium-bodied Pinot Noir with good acidity will complement the richness of the pork and the sweetness of the apple.

From the Tini Crostini Collection