Toasted bread topped with pork tenderloin and peach pesto is a lovely savory to serve at teatime.
Downloads:Pork Crostini with Peach Pesto
1 pound pork tenderloin
1 tablespoon vegetable oil
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon minced shallot
1/4 cup toasted pine nuts
1/4 cup grated Parmesan cheese
1 cup peeled and chopped fresh peach
1 1/2 tablespoons white balsamic vinegar
2 tablespoons extra-virgin olive oil, divided
18 (1/2-inch-thick) slices of French baguette
18 (1/8-inch-thick) fresh peach slices
18 thin slices Parmesan cheese
1/3 cup thinly sliced fresh basil
• Preheat oven to 425°.
• Rub the pork with vegetable oil, and sprinkle with salt and pepper.
• Bake until an instant-read thermometer inserted in the thickest
part of the meat registers 165°, 20 to 25 minutes. Allow pork
to rest for 15 minutes, then slice into 18 (1/4- to 1/2-inch-thick)
• In the work bowl of a food processor, combine the shallot, pine
nuts, and grated Parmesan, and pulse until the mixture resembles
coarse meal. Add the peach, and pulse until finely chopped,
scraping sides as necessary. Slowly add the vinegar and 1 tablespoon
olive oil, and pulse to combine. Set aside.
• Brush the bread slices with remaining 1 tablespoon olive oil.
Place on a baking sheet.
• Bake until golden brown, approximately 5 minutes.
• Spread a thin layer of peach pesto on each piece of toasted bread.
Top each with a slice of pork, a slice of peach, a slice of Parmesan,
and a few slices of basil.