Appetizers
A collection of 6 delicious tapas made with Ontario Pork
Tapas, appetizers or hors d’oeuvres – call them what you like, they are a little piece of heaven. From pancetta to prosciutto, some of the most tempting small bites come from the multifaceted goodness of Ontario Pork.
Planning a cocktail party? Who doesn’t love trying all the beautiful array of morsels? The best parties are as much fun for the host as they are for the guests. It just takes a little planning. For this type of party, experts say to count on ‘20’ bites per person for a dinner event. So if you want to try the six appetizers to follow, plan on having four of each type for every person. It’s a host’s worst nightmare to run out of food, so make sure you make a little extra. These six irresistible nibbles all take advantage of the versatility and uber-deliciousness of Ontario Pork. So go ahead, have a party!
Spiced Pork in Parmсan Cups This one is a show-stopper! Guests will think you slaved all day, only you will know it was oh so easy! INGREDIENTS
1 lb (500 g) ground pork 1 onion, finely chopped 1 tsp oregano 1 tsp basil 1 tsp parsley salt and pepper 1-398 mL can tomato sauce 1 cup coarsely grated Parmesan 2 cups arugula leaves mini-tartlet pan METHOD
TO MAKE CUPS: Preheat oven to 425ºF. Line a baking sheet with parchment. With a pencil, draw 3” circles on the parchment. Spread 2 tsp of grated Parmesan to fill each circle. Bake for 2-3 minutes or until just lightly golden. Remove from oven and allow to cool 1-2 minutes. To make bowls, carefully lift each warm circle off the parchment with a spatula and press into a mini-tarlet pan to form a cup. Allow them to cool. TO MAKE FILLING: In a large fry pan over medium-high heat, sauté pork and onions, breaking up with the side of a spoon to make a small crumble. Add oregano, basil, parsley and continue until pork is cooked through. Stir in tomato sauce and season with salt and pepper to taste. TO ASSEMBLE: Into each Parmesan cup, add a few arugula leaves and top with a Tbsp of pork mixture. Makes 20-24 pieces.
Pancetta, P lums & Pistachios on Brie Your guests will make short work of this melty goodness. Set it out with crackers and crudités and you’re done. INGREDIENTS
1-13 oz (370 g) brie wheel 150 g pancetta, finely diced 1/4 cup onion, finely diced 1 red or black plum, finely diced 1/4 cup sherry 1/4 cup pistachios, chopped METHOD
Preheat oven to 350ºF. Place brie in a baking dish and set aside. In a skillet, brown pancetta and onion until pancetta is crisp. Add plum and cook 1 minute. Season with pepper. Deglaze the pan by adding sherry. Simmer 1 minute, remove from heat and stir in pistachios. Pour over the brie. Cover with foil and bake for 20-25 minutes or until cheese has melted. Serve immediately with crackers or toasted bread. Makes 6 to 8 servings.
Cook’s Notes Not a big fan of plums? Try substituting apples, pears or peaches.
Prosciutto Wrapped Mussels Ridiculously addictive, these little morsels are worth the effort. Amazing things happen to prosciutto when it is grilled, adding a delicious smoky flavour to the tender mussels. INGREDIENTS
60 mussels, cleaned 150 g thinly sliced prosciutto 60 fresh basil leaves 20 small wooden skewers, soaked in water for 30 minutes
METHOD
In a large pot, add mussels and cover with one inch of water. Cover and bring to boil. Cook for about 5 minutes or until mussels are open. Discard any unopened mussels. Cut prosciutto into 2� x 3� pieces (1/4 of a package slice). Place a basil leaf on each piece of prosciutto, then at one end place a mussel. Wrap prosciutto around mussel tightly. Thread 3 wrapped mussels on each skewer. In a large skillet over medium-high heat, grill batches of skewers one minute on each side to sear and warm through. Serve. Makes 20 pieces.
Pork , Fig & Gorganzola Crostini Crostini, a cocktail-party classic, gets an upgrade with the tang of Gorganzola and the crunch of walnuts. INGREDIENTS
4 pork loin centre cut boneless steaks 8 green onions, finely chopped 2 cloves garlic, finely chopped 1 Tbsp olive oil 2 Tbsp balsamic vinegar 1 mini-baguette 1/4 cup Dijon or grainy mustard 4 fresh figs, sliced thinly 1/2 cup walnuts, chopped 5 oz Gorgonzola cheese, cut into 1/2-inch pieces olive oil salt and pepper METHOD
Preheat broiler with rack in the highest position. In a fry pan, soften onions and garlic in olive oil for about 2 minutes. Add balsamic vinegar. Set aside. Slice pork diagonally against the grain into very thin slices. Slice baguette diagonally into 1/2–inch slices. Spread 1/2 tsp mustard on each slice, then 2 pork slices. Follow with some onion mixture and then fig slices. Top with cheese and lastly nuts. Drizzle each crostini with a bit of olive oil and broil just a few minutes to melt cheese – keep watching so not to burn. Makes 24 pieces.
Cook’s Notes Not a big fan of walnuts? They can be left off, but you will miss the crunch. Try substituting pine nuts, pecans or peanuts.
Ham, Apricot & Gruyère Bites This amazing twist on classic pizza bites replaces the tomato sauce with hummus and the ham is complemeted by apricots instead of pineapple... so yummy! INGREDIENTS
1 – 12” thin-crust pizza crust 1-227 g tub Summerfresh Caramelized Onion Hummus (or any roasted garlic or plain hummus) 6 dried apricots, thinly sliced 8 slices of ham, quartered 1-1/2 cups Gruyère cheese, grated
METHOD
Preheat oven to 400ºF. Spread hummus evenly over store-bought pizza crust. Evenly sprinkle apricots and then slices of ham. Twist each slice and press down a bit in the hummus to stick. Cover with grated cheese. Spread a piece of foil on the middle rack and bake pizza on it for 12-15 minutes. Slice into bite-size wedges and serve immediately.
Sausage Stued Mushroom Caps These are a great make-ahead appetizer. Prepare filling and stuff the caps, they keep in the refrigerator several hours until you are ready to grill for company. INGREDIENTS
1/4 lb (125 g) maple, honey garlic or your favorite pork sausage (about 5 links) 18 large mushroom caps (white or cremini) 2 Tbsp butter or margarine 2 Tbsp finely minced onions 1 clove garlic, very finely minced 1/4 cup dry bread crumbs 2 Tbsp dry sherry 1 Tbsp chopped fresh parsley 1/2 tsp dried oregano 1/8 tsp salt and pepper 1/2 cup grated mozzarella cheese METHOD
Squeeze pork sausage out of casings. Clean mushrooms and remove stems. Chop stems finely. In a large skillet, over medium heat, melt the butter and saute mushroom caps for 2-3 minutes or until slightly golden. Remove from pan with a slotted spoon and drain, upside down, on paper towels. Reduce heat slightly; add sausage and onions to the skillet; saute about 5 minutes, or until the meat loses its pink color. Add the chopped stems and the garlic and sautĂŠ 2 minutes. Remove skillet from heat and add the bread crumbs, sherry, parsley, oregano, sausage-onion mixture and salt; mix well; let cool slightly. Stir in the mozzarella cheese. Spoon stuffing mixture into mushroom caps and refrigerate. When ready to serve, place stuffed mushrooms on a lightly greased baking sheet; place under a broiler for 2-3 minutes or until the cheese is melted. Makes 18 pieces.
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