Roast Pork on Toast Rounds with Mango Chutney

Name: Roast Pork on Toast Rounds with Mango Chutney
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: Makes about 2 dozen
Cuisine: american
Ingredients: Dijon mustard; 1 recipe Toast Rounds; 12 ounces thin-sliced roast pork; 2 tablespoons prepared chutney, such as Major Grey's; Small pieces of flat parsley leaves for garnish (optional)

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Total: 15 min

Prep: 15 min

Yield: Makes about 2 dozen

Leftover roast pork is ideal for this hors d'oeuvre, but roast pork is also available at the deli section of most grocery stores. If not, sliced pork tenderloin is the perfect size for topping toasts. To cook, heat a medium (10-inch) skillet over high heat. Place a tenderloin that has been oiled, salted and peppered in the skillet. Cook, turning occasionally, until the meat reaches an internal temperature of 140 degrees, about 20 minutes.

Total: 15 min

Prep: 15 min

Yield: Makes about 2 dozen

Ingredients

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Dijon mustard

1 recipe Toast Rounds

12 ounces thin-sliced roast pork

2 tablespoons prepared chutney, such as Major Grey's

Small pieces of flat parsley leaves for garnish (optional)

Directions

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.

1 good-quality baguette, sliced 1/3 inch thick (and if it's the same size as my bread, you should get about 24 slices)

Adjust an oven rack to the upper middle position and heat the oven to 425 degrees. Arrange bread on a large wire rack. Set the wire rack on the oven rack and bake until toasts are crisp and golden brown on the outside and a little soft on the inside, 4 to 5 minutes.