Crostini with pork

Crostini with pork

Total: 45 Min. | Active: 45 Min.
Nutritional value / piece: 48 kcal
, Fat: 3 g
, Carbohydrate: 1 g
, Protein: 3 g


30 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Onion confit

1 tbsp butter
2 red onions, cut into thin rings
¾ dl red wine
¼ dl water
½ tbsp balsamic vinegar
1 tbsp sugar
2 sprigs thyme
2 juniper berries, crushed
½ tsp fennel seeds, crushed
¼ tsp salt
a little pepper


2 tbsp butter, soft
2 tbsp thyme leaves, finely chopped
½ tsp sea salt
1 baguette, cut diagonally into approx. 30 slices


200 g Brie, sliced
150 g boiled pork in slices, halved
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How it's done

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Onion confit

Heat the butter in a pan. Cover the onions and sauté for approx. 15 mins., stirring occasionally. Pour in the wine and reduce almost completely. Add the water and all the other ingredients up to and including the pepper, simmer over a medium heat for approx. 20 mins., stirring occasionally, allow to cool slightly.


Mix the butter with the thyme and salt. Spread the mixture onto the sliced bread, toast in a frying pan for approx. 2 mins. on each side, remove.


Top the warm crostini with Brie, onion confit and pork.

Good to know
Note: This recipe is ideal for using up left-over roast meat. Slice the cold meat very thinly and top the crostini as described above.

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