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.

Photo credit: Megan Hamilton

Photo credit: Megan Hamilton

Recipe by John Scaggs, Haystack Mountain

Serves  up to 15 as a starter

1 pound high-quality ground pork, room temperature

1 cup finely grated Sunlight, or Red Cloud, plus extra for garnish

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.


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