This crostini recipe came about after making Sage Rubbed Pork Tenderloin. Being the holiday season, I was entertaining and how easy is adding sliced, already cooked pork to a piece of crusty bread and topping with cranberry sauce? I’m going to be honest, I ate too many of these Pork and Cranberry Crostini when I made them. Well, it was lunch time and I’m thinking, if you’re going to overeat that’s the best time to do it. The flavor combinations are so perfect. The herbaceousness of the pork, the creamy sage mustard mayo and the sweet cranberry all marry very well with the crispy baguette. This appetizer could not be easier and it’s customizable. You can use any leftover meat, beef, chicken, turkey that you have in the fridge, or, you make this recipe from scratch. Simply rub a pork tenderloin with salt, lots of freshly ground black pepper and dried sage. Roast for 15 to 20 minutes in a 475° F (246°C) oven until the internal temperature reaches no less than 145°F (62°C) for medium rare and allow to cool. Easy, right? The crostini are perfect for holiday entertaining, last minute guests or a New Year’s Eve get together. Whatever your plans are this holiday, have a safe and happy one. If you’ve made Pork & Cranberry Crostini or any other recipe leave a comment below. I love to hear from my readers!
