A collection of 6 delicious tapas made with Ontario Pork

Appetizers

Planning a cocktail party? Who doesn’t love trying all the

beautiful array of morsels?The best parties are as much fun for the

host as they are for the guests.It just takes a little planning.

For this type of party, experts say to counton ‘20’ bites per person for a dinnerevent. So if you want to try the six

appetizers to follow, plan on having fourof each type for every person. It’s a host’sworst nightmare to run out of food, somake sure you make a little extra.

These six irresistible nibbles all take advantage of the versatility and

uber-deliciousness of Ontario Pork.So go ahead, have a party!

Tapas, appetizers or hors d’oeuvres –call them what you like, they are a little piece of heaven.

From pancetta to prosciutto, some of the most tempting small bites comefrom the multifaceted goodness of Ontario Pork.

Spiced Pork in Parmсan CupsThis one is a show-stopper! Guests will think you slaved all day,only you will know it was oh so easy!

1 lb (500 g) ground pork1 onion, finely chopped1 tsp oregano1 tsp basil1 tsp parsleysalt and pepper1-398 mL can tomato sauce1 cup coarsely grated Parmesan2 cups arugula leavesmini-tartlet pan

TO MAKE CUPS:Preheat oven to 425ºF. Line a baking sheet with parchment. With a pencil,draw 3” circles on the parchment. Spread 2 tsp of grated Parmesan to filleach circle.

Bake for 2-3 minutes or until just lightly golden. Remove from oven and allowto cool 1-2 minutes. To make bowls, carefully lift each warm circle off theparchment with a spatula and press into a mini-tarlet pan to form a cup. Allow them to cool.

TO MAKE FILLING:In a large fry pan over medium-high heat, sauté pork and onions, breaking upwith the side of a spoon to make a small crumble. Add oregano, basil, parsley and continue until pork is cooked through. Stir in tomato sauce andseason with salt and pepper to taste.

TO ASSEMBLE:Into each Parmesan cup, add a few arugula leaves and top with a Tbsp ofpork mixture. Makes 20-24 pieces.

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Pancetta, P lums & Pistachios on BrieYour guests will make short work of this melty goodness. Set it outwith crackers and crudités and you’re done.

Cook’s NotesNot a big fan of plums? Try substituting apples, pears or peaches.

1-13 oz (370 g) brie wheel150 g pancetta, finely diced1/4 cup onion, finely diced1 red or black plum, finely diced1/4 cup sherry1/4 cup pistachios, chopped

Preheat oven to 350ºF. Place brie in a baking dish and set aside.

In a skillet, brown pancetta and onion until pancetta is crisp. Add plum andcook 1 minute. Season with pepper.

Deglaze the pan by adding sherry. Simmer 1 minute, remove from heat andstir in pistachios. Pour over the brie.

Cover with foil and bake for 20-25 minutes or until cheese has melted. Serveimmediately with crackers or toasted bread. Makes 6 to 8 servings.

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Prosciutto WrappedMusselsRidiculously addictive, these little morsels are worth the effort.Amazing things happen to prosciutto when it is grilled, adding a delicious smoky flavour to the tender mussels.

60 mussels, cleaned150 g thinly sliced prosciutto60 fresh basil leaves20 small wooden skewers, soaked in water for 30 minutes

In a large pot, add mussels and cover with one inch of water. Cover andbring to boil. Cook for about 5 minutes or until mussels are open. Discard any unopened mussels.

Cut prosciutto into 2” x 3” pieces (1/4 of a package slice).

Place a basil leaf on each piece of prosciutto, then at one end place a mussel. Wrap prosciutto around mussel tightly. Thread 3 wrapped mussels oneach skewer.

In a large skillet over medium-high heat, grill batches of skewers one minute oneach side to sear and warm through. Serve. Makes 20 pieces.

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Pork , Fig & GorganzolaCrostiniCrostini, a cocktail-party classic, gets an upgrade with the tang ofGorganzola and the crunch of walnuts.

4 pork loin centre cut boneless steaks8 green onions, finely chopped2 cloves garlic, finely chopped1 Tbsp olive oil2 Tbsp balsamic vinegar1 mini-baguette1/4 cup Dijon or grainy mustard4 fresh figs, sliced thinly1/2 cup walnuts, chopped5 oz Gorgonzola cheese, cut into 1/2-inch piecesolive oilsalt and pepper

Preheat broiler with rack in the highest position.

In a fry pan, soften onions and garlic in olive oil for about 2 minutes. Add balsamic vinegar. Set aside.

Slice pork diagonally against the grain into very thin slices.

Slice baguette diagonally into 1/2–inch slices. Spread 1/2 tsp mustard oneach slice, then 2 pork slices. Follow with some onion mixture and then figslices. Top with cheese and lastly nuts.

Drizzle each crostini with a bit of olive oil and broil just a few minutes to meltcheese – keep watching so not to burn. Makes 24 pieces.

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Cook’s NotesNot a big fan of walnuts? They can be left off, but you willmiss the crunch. Try substitutingpine nuts, pecans or peanuts.

Ham, Apricot & Gruyère BitesThis amazing twist on classic pizza bites replaces the tomato saucewith hummus and the ham is complemeted by apricots instead ofpineapple... so yummy!

1 – 12” thin-crust pizza crust1-227 g tub Summerfresh Caramelized Onion Hummus (or any roastedgarlic or plain hummus)6 dried apricots, thinly sliced8 slices of ham, quartered1-1/2 cups Gruyère cheese, grated

Preheat oven to 400ºF.

Spread hummus evenly over store-bought pizza crust.

Evenly sprinkle apricots and then slices of ham. Twist each slice and pressdown a bit in the hummus to stick. Cover with grated cheese.

Spread a piece of foil on the middle rack and bake pizza on it for 12-15 minutes. Slice into bite-size wedges and serve immediately.

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METHOD

Sausage Stuffed Mushroom CapsThese are a great make-ahead appetizer. Prepare filling and stuffthe caps, they keep in the refrigerator several hours until you areready to grill for company.

1/4 lb (125 g) maple, honey garlic or your favorite pork sausage (about 5 links)18 large mushroom caps (white or cremini)2 Tbsp butter or margarine2 Tbsp finely minced onions1 clove garlic, very finely minced1/4 cup dry bread crumbs2 Tbsp dry sherry1 Tbsp chopped fresh parsley1/2 tsp dried oregano 1/8 tsp salt and pepper1/2 cup grated mozzarella cheese

Squeeze pork sausage out of casings. Clean mushrooms and remove stems.Chop stems finely.

In a large skillet, over medium heat, melt the butter and saute mushroom capsfor 2-3 minutes or until slightly golden. Remove from pan with a slotted spoonand drain, upside down, on paper towels.

Reduce heat slightly; add sausage and onions to the skillet; saute about 5 minutes, or until the meat loses its pink color. Add the chopped stems andthe garlic and sauté 2 minutes.

Remove skillet from heat and add the bread crumbs, sherry, parsley, oregano,sausage-onion mixture and salt; mix well; let cool slightly. Stir in the mozzarellacheese. Spoon stuffing mixture into mushroom caps and refrigerate.

When ready to serve, place stuffed mushrooms on a lightly greased bakingsheet; place under a broiler for 2-3 minutes or until the cheese is melted.Makes 18 pieces.

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