Recipe: Pork and Sunlight Crostini
Ignore the rather unglamorous-sounding name of this recipe. What it lacks in euphoniousness is more than made up for by its flavor, a sublime blend of the savory, salty, pungent, creamy, and herbaceous.
It’s also ridiculously easy to prepare; keep some frozen ground pork in your freezer, and you’ll always have a top-notch appetizer on hand for drop-in guests.
Recipe by John Scaggs, Haystack Mountain
Serves up to 15 as a starter
1 pound high-quality ground pork, room temperature
1/4 cup fresh oregano leaves, chopped fine, plus several sprigs for garnish
Kosher salt and freshly ground black pepper, to taste
1-2 good-quality baguettes, cut on bias in 1/4-inch-thick slices
Preheat oven to 400 degrees. In a large bowl, mix together all ingredients. Spread about one tablespoon of pork mixture on each piece of baguette, and place on foil- or parchement-lined baking sheet. Garnish crostini with another dusting of grated cheese, and bake until pork is firm but not hard, and crostini are crisp, about five minutes. Serve immediately, on a platter garnished with oregano sprigs.
Note: Leftover uncooked pork makes for a great addition to pasta sauce or meatballs.