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–+ servings
Baguette layered with a bleu cheese pomegranate spread, a succulent slice of pork belly and roasted Brussels sprout chip. ~ The Complete Savorist by Michelle De La Cerda

Pomegranate Pork Belly Crostini

Course: Appetizer
Cuisine: American
Keyword: Appetizer, pomegranate, Pork
Servings: 20 -24
Author: Michelle De La Cerda
Pomegranate Pork Belly Crostini ~ Baguette layered with a bleu cheese pomegranate spread, a succulent slice of pork belly and roasted Brussels sprout chip
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Ingredients

  • 1 baguette; sliced into 20-24 pieces
  • Extra virgin olive oil

Bleu Cheese Spread

  • 4 oz cream cheese; softened
  • 2 oz bleu cheese or gorgonzola crumbles
  • 1/3 cup pomegranate seeds
  • Pinch of black pepper
  • 1/8 tsp Worcestershire sauce
  • 1/4 cup heavy cream

Pork Belly

  • 1/2 lb pork belly
  • Extra virgin olive oil
  • Kosher salt
  • Black pepper
  • 2 tbsp pomegranate seeds
  • 1 tbsp honey

Brussels Sprouts Chips

  • 6-8 large Brussels sprouts
  • Salt
  • Pepper
  • 2 tsp pomegranate/honey glaze for the pork belly

Instructions

Crostini:

  1. Slice the baguette
  2. Brush with olive oil
  3. Place under a broiler, and toast on both sides. Watch carefully, cooks in 1-2 minutes depending on oven rack placement.
  4. Set aside when done.

Bleu Cheese spread:

  1. Combine all the ingredients in a bowl. Stir until smooth.

Pork Belly:

  1. Pre-heat oven to 425° F.

  2. Score the top of the pork belly.
  3. Sprinkle with salt and pepper and brush with olive oil.

  4. Place on a rack in a pan and cook for 30 minutes at 425° F.

  5. Remove from oven, lower heat to 325° F.

  6. Juice the pomegranate seeds by hand and mix with the honey, brush the top of the pork belly and return it to the oven.
  7. Cook an additional 15-20 minutes, basting occasionally with more pomegranate/honey glaze.
  8. Allow to rest for 5 minutes before slicing.

Brussels Sprouts Chips

  1. Carefully remove leaves from the sprouts, enough for at least one leaf per crostini, two if using the smaller, inner leaves.

  2. In a zip-close bag, toss the sprouts with the pomegranate/honey sauce, a dash of salt and pepper, and about a tablespoon of olive oil. Seal, and shake, making sure each leaf is coated.

  3. Place each leaf individually on a sprayed or coated baking sheet and bake for 6-8 minutes in a 350° F oven, watching carefully after about 5 minutes. Leaves will go from perfect to burnt in mere seconds.

Assembly

  1. Layer the blue cheese spread on the toasted baguette.
  2. Add a piece of sliced pork belly.
  3. Top with a Brussels sprout chip or two.
  4. Serve and enjoy.