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Porchetta Bruschetta Appetizer
1 small pork tenderloin
1 tbsp (15 mL) crushed dried chili flakes
1/4 cup (50 mL) red wine vinegar
1/2 cup (125 mL) olive oil
4 cloves garlic, chopped finely
2 tbsp (25 mL) fresh rosemary, chopped finely
1/4 cup (50 mL) fresh dill, chopped
1 tsp (5 mL) ground black pepper
1 tsp (5 mL) salt
1 cup (250 mL) ready made bruschetta topping
6 slices baguette, cut on a diagonal
1 tbsp (15 mL) olive oil
1 tub (200 g) Tre Stelle® Bocconcini, drained and sliced. For greater convenience, try our new Bocconcini Medallion Slices. They're pre-sliced and ready to use!
In a medium bowl mix together chili flakes, vinegar, oil, garlic, rosemary, dill, salt and pepper. Pour into a
large resealable plastic bag; add pork tenderloin, seal bag and allow to marinate for 2 hours or overnight
in the refrigerator. Preheat barbeque or indoor grill. Remove tenderloin from bag and drain. Place on grill and cook approximately 15 minutes or until cooked through, turning frequently. Remove from grill and place on a cutting board, cover to keep warm. Meanwhile brush each side of baguette slices with 1 tbsp olive oil, place on grill and toast until golden; turn and top equally with bruschetta topping and slices of bocconcini. Grill further until cheese melts slightly, approximately 2 minutes. Slice tenderloin on a diagonal into 12 pieces and place on top of bruschettas.
Makes 6 servings