Apple Pork Bruschetta
- 2 loaves (about 12 ounces) French baguette, diagonally sliced into 1/4-inch pieces
- ¼ to 1/3 cup olive oil
- 2 large cloves garlic, peeled
- 2 cups apples, peeled, cored and chopped
- 2 tablespoons lemon juice
- 3 tablespoons chives, finely snipped
- 3 tablespoon fresh basil, finely chopped
- 3 tablespoons honey
- 1 package (8 ounces) cream cheese, softened
- ½ pound smoked pork loin (such as Canadian-style bacon), sliced into thin rounds
- Preheat oven to 425°F.
- Brush both sides of each baguette slice with olive oil and arrange on ungreased baking sheets. Bake for 5 to 7 minutes or until crispy and lightly browned. Remove baking sheets from oven and allow toasts to cool until just warm to the touch. Rub each with garlic and set aside.
- Combine together apples, lemon juice, chives, basil and honey. Toss until well mixed. Set aside.
- Spread softened cream cheese on one side of each toast. Place a slice or two of smoked pork loin over cream cheese. Top with about 1 tablespoon apple mixture. Repeat procedure with remaining ingredients. Arrange on a tray or serving platter. Serve right away.
- You may also use ½ pound lean ground pork sautéed in a little of the olive oil with the apples, lemon juice, herbs and honey instead of the smoked loin.
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