
BRUSCHETTA with SLICES OF ROASTED PORK TENDERLOIN, MELTED GRUYERE AND AVOCADO SALSA

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When I was 14 years old, I used to religiously watch a cooking show titled BIBAS ITALIAN KITCHEN hosted by a charming middle-aged Italian cook named Biba. She would often make bruschetta with every imaginable topping, from the classic diced tomatoes, mozzarella, basil, and garlic to the more earthy and rustic toppings such as grilled artichokes, roasted peppers, olive tapenade, garlic sauteed morels and chanterelle mushrooms, pancetta and prosciutto di parma. The list of savory ingredients she puts on top of grilled or toasted slices of bread were endless and so disarmingly scrumptious that I believe it was she who introduced me to the most wonderful world of crunchy and sophisticated toasts! because prior to that gastronomic enlightenment, I was just a plain-toast-with-a-light-smooch-of-mayo kinda young girl. :) I always find make up an excuse to make bruschetta even with whatever topping I can score from my fridge or cupboard. But these Bruschetta bites -Toasted Pandesal buns brushed with extra virgin olive oil and rubbed with fresh garlic, topped with slices of Roasted Pork Tenderloin, melted Gruyere Cheese and Avocado Salsa dressed with honey-dijon vinaigrette are very much sophisticated and well dressed for any cocktail or formal brunch. Bon Appetit!
ingredients
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serves: 16
For the Roasted Pork Tenderloin:
1 lb (approximately) whole pork tenderloin, trimmed
2 tablespoons (use either of the two spice mix)
GARLIC AND PAPRIKA SPICE RUB or MEXICAN SPICE MIX/TACO SEASONING
2 tablespoons olive oil/canola oil (for searing)
For the Bruschetta:
8 in pandesal buns split halves/2 baguettes sliced into 16 pieces
1/4 cup extra virgin olive oil
2 cloves of garlic, peeled
16 slices gruyere cheese
For the Avocado Salsa:
1 whole avocado, cut into small dice
1 large tomato, cut into small dice
1 medium-size red onion, chopped
1 red chili, deseeded and chopped (optional)
2 tablespoons honey-dijon vinaigrette (1/4 cup olive oil/canola oil, 2 tablespoons white wine vinegar, 1 tablespoon honey, 1 teaspoon dijon mustard)
salt and pepper to taste
Servings Per Recipe: 16
Amount per Serving
Calories: 266
- Total Fat: 16.9 g
- Saturated Fat: 6.5 g
- Trans Fat: 0 g
- Cholesterol: 49.2 mg
- Sodium: 134.4 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 1.6 g
- Sugars: 10.1 g
- Protein: 15.4 g
preparation

comments
Mommy_loves_to_cook
August 15, 2011