Grilled Pork and Goat Cheese Crostini

This knife-and-fork sandwich can be the centerpiece of an elegant summer luncheon.

Serves: 4
Cook Time: 15 Minutes

Ingredients

• 4 Smithfield Boneless Pork Chops, 3/4-inch thick
• 12-inch loaf French bread, halved lengthwise and cut into 2 6-inch pieces
• 2 teaspoon olive oil
• 4 ounces garlic-and-herb flavored goat cheese
• 2 tablespoons fresh oregano
• 1 cup shredded iceberg lettuce
• 1/4 cup Italian salad dressing

Steps

Prepare a medium-hot fire in kettle-style grill, banking coals. Grill chops directly over heat for 3-4 minutes on each side. Thinly slice pork chops across grain, cover and keep warm. Brush cut side of bread with olive oil, grill bread cut side over coals, about 45 seconds, to brown. Spread 1 ounce goat cheese on each toasted bread slice and sprinkle with oregano. Return bread to grill, cheese side up, away from fire. Cover grill for 2-3 minutes, until cheese is heated through. Place bread on serving plates; top cheese with lettuce and then with slices of pork. Drizzle with dressing and serve with knife and fork.

Serving Suggestions

Serve with assorted pickles, cherry tomatoes, melon wedges and fresh grapes. For wine, consider a medium-bodied red like a Pinot Noir.

Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com

Print Full Page	Print 3x5 Recipe Card
Send to a Friend	Sign In to Add To My Favorites

Rating

[Not yet rated]

Rate This Recipe

Comments (0) Post Your Comment View All Comments