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Creamy Crostini Topped with Pork, Pears, and Arugula
Servings
4
Preparation time
15 min.
Cooking time
10 min.
Ingredients
4 large slices of crusty bread or 1 baguette, sliced
30 ml (2 tbsp.) olive oil
2 garlic cloves, chopped
300 g (2/3 lb.) ground pork
225 g (1/2 lb.) Camembert cheese, sliced
250 ml (1 cup) cherry tomatoes, halved
2 fresh pears, cut into small pieces
Freshly ground pepper to taste
250 ml (1 cup) baby arugula leaves, minced
30 ml (2 tbsp.) olive oil
2 garlic cloves, chopped
300 g (2/3 lb.) ground pork
225 g (1/2 lb.) Camembert cheese, sliced
250 ml (1 cup) cherry tomatoes, halved
2 fresh pears, cut into small pieces
Freshly ground pepper to taste
250 ml (1 cup) baby arugula leaves, minced
- Preheat oven to 230°C (450°F).
- In a pan, heat oil over low heat and gently roast garlic.
- Brush bread with a little garlic-flavored oil.
- Increase heat and add pork to pan. Cook thoroughly.
- Top bread slices with Camembert and add cherry tomatoes, pears, and cooked pork. Add pepper to taste.
- Bake for about 5 minutes or until cheese is hot and bread is crusty.
- Sprinkle with arugula and serve immediately with soup.
