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Meat & PoultryIntermediate15 min
Smoky Pulled Pork & Tangy Apple Slaw Crostini
A perfect bite of sweet and savory, this crostini features tender, slow-cooked pulled pork tossed in a smoky BBQ glaze. The richness of the pork is beautifully cut by a bright, tangy apple and cabbage slaw. It's a balanced and satisfying appetizer that celebrates the best of barbecue flavors.
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Ingredients
- •1 baguette, thinly sliced and toasted
- •8 ounces slow-cooked smoky pulled pork, shredded
- •1/2 cup crisp apple slaw (finely shredded green apple, red cabbage, and carrot with a light vinaigrette)
- •2 tablespoons crème fraîche or sour cream
- •1 tablespoon fresh chives, finely chopped
- •1 teaspoon smoked paprika
- •Salt and freshly ground black pepper to taste
- •Microgreens for garnish (optional)
Prep Steps
- 1Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet and toast for 5-7 minutes minutes until lightly golden and crisp.
- 2In a small bowl, combine the crème fraîche (or sour cream) with smoked paprika, salt, and pepper. Mix well.
- 3Warm the smoky pulled pork gently in a saucepan over low heat or in a microwave until heated through.
- 4Spread a thin layer of the smoked paprika crème fraîche onto each toasted crostini.
- 5Top each crostini with a generous spoonful of warm pulled pork.
- 6Add a small mound of tangy apple slaw on top of the pulled pork.
- 7Garnish with fresh chives and microgreens, if desired, and serve immediately.
Chef's Tip & Pairing
For a perfect pairing, serve this crostini with a dry, crisp Rosé or a light-bodied Pinot Noir; the wine's acidity and fruit notes will beautifully complement the smoky, sweet pork and the tangy slaw.
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