With a meaty take on crostini, these hearty appetizers are great for tailgating and other casual parties. Everyone enjoys the spicy, sweet and salty bites, which makes the recipe even more special to me.
—RANDY CARTWRIGHT LINDEN, WI
PREP: 45 MIN. • COOK: 6 HOURS • MAKES: 32 APPETIZERS
1 boneless pork shoulder butt roast (about 2 pounds)
1 /2 cup lime juice
2 envelopes mesquite marinade mix
1 /4 cup sugar
1 /4 cup olive oil
SALSA
1 cup frozen corn, thawed
1 cup canned black beans, rinsed and drained
1 small tomato, finely chopped
2 tablespoons finely chopped seeded jalapeno pepper
2 tablespoons lime juice
2 tablespoons olive oil
1 1 /2 teaspoons ground cumin
1 teaspoon chili powder
1 /2 teaspoon salt
1 /4 teaspoon crushed red pepper flakes
SAUCE
1 can (4 ounces) chopped green chilies
1 /3 cup apricot preserves
1 /8 teaspoon salt
CROSTINI
32 slices French bread baguette (1 /4 inch thick)
1 /4 cup olive oil
2 /3 cup crumbled queso fresco or feta cheese
Lime wedges, optional
1. Place roast in a 3-qt. slow cooker. In a small bowl, whisk lime juice, marinade mix, sugar and oil until blended; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender.
2. For salsa, in a small bowl, combine corn, beans, tomato and jalapeno. Stir in lime juice, oil and seasonings. In a small saucepan, combine sauce ingredients; cook and stir over low heat until blended.
3. For crostini, preheat broiler. Brush bread slices on both sides with oil; place on ungreased baking sheets. Broil 3-4 in. from heat 1-2 minutes on each side or until golden brown.
4. Remove roast from slow cooker; cool slightly. Shred pork with two forks. To serve, layer toasts with salsa, pork and cheese. Top with sauce. If desired, serve with lime wedges.
PER SERVING 1 crostini: 121 cal., 7g fat ( 2g sat. fat ) , 19mg chol., 362mg sod., 9g carb. ( 3g sugars, 1g fiber ) , 6g pro.
TOP TIP
MAKE THEM A MEAL!
These were so delicious, I would make this as a meal on sandwich buns next time!
—EJT325
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