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.

Meat & Poultry

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)

Method

Preheat 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.
In a small bowl, combine the crème fraîche (or sour cream) with smoked paprika, salt, and pepper. Mix well.
Warm the smoky pulled pork gently in a saucepan over low heat or in a microwave until heated through.
Spread a thin layer of the smoked paprika crème fraîche onto each toasted crostini.
Top each crostini with a generous spoonful of warm pulled pork.
Add a small mound of tangy apple slaw on top of the pulled pork.
Garnish 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.

From the Tini Crostini Collection