Choose a long thin baguette with a crisp crust for these two-bite hors d'oeuvres.
- Portion size 24 servings
- Credits : Holiday Best 2005
Ingredients
Method
In bowl, combine 1 tbsp (15 mL) of the apple jelly, the oil, vinegar, half of the thyme, the salt and pepper; add pork and turn to coat. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)Place pork in small roasting pan, tucking small end under. Roast in 425°F (220°C) oven until just a hint of pink remains inside, about 20 minutes. Tent with foil; let stand for 10 minutes before thinly slicing. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Wrap and refrigerate for up to 2 days.)
Core and thinly slice apple; cut each slice in half. In small bowl, toss apple
with lemon juice to prevent browning. Thinly slice pork.
In separate small bowl, whisk together cream cheese and remaining apple jelly and thyme until smooth. Spread 1 tsp (5 mL) on each toast. Overlap 2 apple slices on top; curl pork decoratively over apple.
Nutritional facts PER PIECE: about
- Sodium 102 mg
- Protein 3 g
- Calories 47.0
- Total fat 1 g
- Cholesterol 8 mg
- Saturated fat 1 g
- Total carbohydrate 5 g
%RDI
- Iron 2.0
- Folate 2.0
- Calcium 1.0
- Vitamin C 2.0
