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Crostini with pork
Nutrition facts per serving:
- Energy in kcal about 48
- Fat about 3g
- Carbohydrates about 1g
- Protein about 3g
This is needed
This is needed
for 30 piece
Onion confit
- 1 tbsp butter
- 0.25 dl water
- 0.5 tbsp balsamic vinegar
- 2 red onion, cut into thin rings
- 0.75 dl red wine
- 2 juniper berry, crushed
- 2 sprigs thyme
- 1 tbsp sugar
- 0.5 tsp fennel seeds, crushed
- 0.25 tsp salt
- a little pepper
Crostini
- 2 tbsp butter, soft
- 2 tbsp thyme leaf, finely chopped
- 1 baguettes, cut diagonally into approx. 30 slices
- 0.5 tsp sea salt
Topping
View these products
- 200 g Brie, sliced
- 150 g boiled pork in slices, halved
And that's how it's done
And that's how it's done
Onion confit
Heat the butter in a pan. Cover the onions and sauté for approx. 15 mins., stirring occasionally. Pour in the wine and reduce almost completely. Add the water and all the other ingredients up to and including the pepper, simmer over a medium heat for approx. 20 mins., stirring occasionally, allow to cool slightly.
Crostini
Mix the butter with the thyme and salt. Spread the mixture onto the sliced bread, toast in a frying pan for approx. 2 mins. on each side, remove.
Topping
Top the warm crostini with Brie, onion confit and pork.
