Porchetta Bruschetta Appetizer
- 1 sm. pork tenderloin
- 1 tbsp. (15) crushed dried chili flakes
- 1/4 cup (50) red wine vinegar
- 1/2 cup (125) olive oil
- 4 cloves garlic, chopped finely
- 2 tbsp. (25) fresh rosemary, chopped finely
- 1/4 cup (50) fresh dill, chopped
- 1 tsp. (5) ground black pepper
- 1 tsp. (5) salt
- 1 cup (250) ready made bruschetta topping
- 6 slices baguette, cut on a diagonal
- 1 tbsp. (15) olive oil
- 1 tub (200 g) Tre Stelle Bocconcini, drained and sliced
- 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
pork tenderloin, chili flakes, red wine vinegar, olive oil, garlic, rosemary, fresh dill, ground black pepper, salt, baguette, olive oil
Taken from www.foodgeeks.com/recipes/22134 (may not work)