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
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. Arrange baguette slices on prepared baking sheet. Brush baguette slices with 1 tablespoon olive oil.
  3. Bake until golden brown and toasted, 10 to 15 minutes. Let crostini cool completely.
  4. In a small bowl, stir together fig preserves and balsamic vinegar until well combined.
  5. Heat a large skillet over medium-high heat.
  6. 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.
  7. Spread a small amount of fig mixture onto each crostino. Top each with pork and arugula. Serve within an hour.
Recipe by TeaTime Magazine at https://teatimemagazine.com/balsamic-fig-pork-crostini/