Recipe courtesy of Pam Anderson
Roast Pork on Toast Rounds with Mango Chutney
- Yield: Makes about 2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 35
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 9
- Sodium
- 17
- Total: 15 min
- Prep: 15 min
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)
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.