Roast Pork on Toast Rounds with Mango Chutney:
Pecks Wine and Spirits - Friday Night Wine Tastings
(Leftover roast pork is ideal for this hors d'oeuvre, but deli purchased sliced pork is just as good. If you can't find that, saute a small pork tenderloin in a skillet with oil, salt and pepper until internal temperature reaches 140 degrees, about 20 minutes. If all else fails, substitute deli roast beef.)
Ingredients:
Dijon mustard
12 ounces thin sliced roast pork
2 tbsp. prepared mango chutney, such as Major Grey's
Small pieces of flat leaf parsley, for garnish (optional)
TOAST ROUNDS:
1 good quality baguette,sliced 1/3 inch thick
Heat oven to 425 degrees.
Arrange bread on a large wire rack or cookie sheet and bake until toasts are
crisp and golden brown, but still soft on the inside, about 4 to 5 minutes
Lightly spread mustard on each toast round. Arrange the rounds on a serving platter. Top with a portion of pork, spoon a small dollop of chutney on each piece of pork, garnish with parsley leaves if desired, and serve.
This Hor d'oeuvre was served with:
Piemonte Cortese 2005
Duck Pond Cellars 2001