Pork, Piquillo, and Cheese Canapés
You can use leftover pork (or any meat, really), for these canapés, because its flavor is not the most important thing here. What is important are the piquillos and the manchego. Without these the dish has no authenticity. That said, this is a great basic recipe combining meat, cheese, and pepper, and you can substitute for any of them—I especially like this with a bit of chorizo and a strong blue cheese. If you start with raw pork tenderloin, cut it into 4 slices and brown it in a little olive oil in a nonstick skillet over medium-high heat for about 3 minutes per side.
- 12 to 16 slices baguette or other narrow, crusty loaf
- ¼ pound cooked pork tenderloin, cut into 12 to 16 thin slices
- Salt and black pepper to taste
- Extra virgin olive oil 12 to 16 small slices manchego or other firm sheep's milk cheese
- 6 to 8 piquillo peppers, cut in half lengthwise
Instructions:
- Toast the bread lightly Put a piece of pork on each piece of bread. Sprinkle the pork with salt and pepper and drizzle it with a few drops of olive oil.
- Top with a piece of cheese and a piquillo half. Skewer with a toothpick and serve within 30 minutes.