Fermin Lomo Ibérico de Bellota Pork Loin

Ingredients:

  • 1 baguette, sliced into 1/2-inch-thick rounds
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, minced
  • 8 ounces Fermin Lomo Ibérico de Bellota Pork Loin, thinly sliced
  • 4 ounces Manchego cheese, shaved
  • 2 tablespoons chopped fresh parsley

Instructions:

  1. Preheat the oven to 350°F.
  2. Arrange the baguette slices on a baking sheet and brush them with olive oil.
  3. Bake the crostini in the oven until they are golden brown and crispy, about 10-12 minutes.
  4. In a small bowl, mix the garlic and the remaining olive oil.
  5. Top each crostini with a slice of Fermin Lomo Ibérico de Bellota Pork Loin and a few shavings of Manchego cheese.
  6. Drizzle the garlic and olive oil mixture over the crostini.
  7. Sprinkle the crostini with chopped parsley.

This recipe is a perfect combination of crunchy crostini, savory Fermin Lomo Ibérico de Bellota Pork Loin, and nutty Manchego cheese. The garlic and olive oil dressing adds a burst of flavor to the dish, while the fresh parsley gives it a pop of color and freshness. Enjoy these crostini as an appetizer or serve them as a part of a larger meal.

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