Fig preserves stirred with balsamic vinegar makes a simple, yet delectable, spread for crostini, especially when topped with thinly sliced pork tenderloin and peppery arugula. Pictured with our Butternut Squash & Mushroom Tartlets and Herbed Goat Cheese, Carrot & Sweet Potato Tea Sandwiches.
Balsamic Fig & Pork Crostini
Serves: 24
Ingredients
- 24 slices baguette
- 1 1⁄2 tablespoons olive oil, divided
- 2 tablespoons fig preserves
- 1 tablespoon balsamic vinegar
- 1 (8-ounce) pork tenderloin, trimmed
- 1⁄2 teaspoon chopped fresh rosemary
- 1⁄4 teaspoon fine sea salt
- 1⁄8 teaspoon ground black pepper
- 2 ounces arugula
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- Arrange baguette slices on prepared baking sheet. Brush baguette slices with 1 tablespoon olive oil.
- Bake until golden brown and toasted, 10 to 15 minutes. Let crostini cool completely.
- In a small bowl, stir together fig preserves and balsamic vinegar until well combined.
- Heat a large skillet over medium-high heat.
- Coat pork with remaining 1 1⁄2 teaspoons olive oil and season with rosemary, salt, and pepper. Add pork to skillet; cook, turning occasionally, until browned on all sides and an instant-read thermometer inserted into the center registers 150°. Let rest for 15 minutes. Slice pork very thinly.
- Spread a small amount of fig mixture onto each crostino. Top each with pork and arugula. Serve within an hour.
