Use last nights leftover Roasted Spare Ribs with Rosemary to make these quick and easy Shredded Pork Bruschetta for lunch today.
Shredded Pork Bruschetta Recipe
Serves 4
Ingredients:
4-8 slices crusty, stale country bread, cut about 1cm thick
2 large garlic cloves, peeled, cut in half
¼ cup good-quality extra virgin olive oil
150g creamy blue cheese, sliced
6-8 leftover pork ribs, meat shredded from bone, warmed through
½ cup reserved cherry sauce, warmed
4 gherkins, thinly sliced
dukkah (optional), to serve
baby rocket leaves, to serve
Method:
Grill or toast the bread on both sides until light golden in colour. Rub one side of each slice with the cut garlic cloves. Place the bread on a serving dish with the garlic-rubbed side up. Drizzle with olive oil.
Place slices of blue cheese on the bruschetta and pile with the warmed, shredded pork meat.
Spoon over a little cherry sauce, add gherkins and sprinkle with dukkah (optional). Sprinkle with sea salt to taste. Garnish each bruschetta with 2-3 baby rocket leaves and serve.