Southwestern Pulled Pork Crostini
It's all about the festivities this week because the celebration season is far from over, piggy peeps! Did you all have a great Christmas? It's hard to believe that the New Year is just around the corner...
All I know is I'm kinda over 2016 and I'm ready to kick off a new and better year in 2017 already! This year I'm super excited to be ringing it in with some of these KILLER Southwestern Pulled Pork Crostini and a couple glasses of champagne deliciousness.
These little pulled pork crostini are full of different flavors and textures to keep the party rocking in your mouth! The bite of the red onion, the saucy and juicy Pig of the Month BBQ Pulled Pork, the sweet pop of corn and the salty burst of queso fresco - they all work together to make the ideal bite. These appetizers are small enough to not make everyone all bloated come the ball drop, but they are filling enough to fight off the dangerous empty stomach syndrome that can lead to a serious hangover on New Year's Day. Plus they are easy AF to pull together!
Just pop the champagne and prosecco, and let's ring in the New Year RIGHT.
INSTRUCTIONS: Set broiler to high. Place bread slices in an even layer on a baking sheet. Toast under broiler until golden brown. Top each toasted slice of bread with a layer of pulled pork. Add a couple slices of red onion, then top with corn and avocado. Sprinkle the crostini with a generous helping of queso fresco and chopped cilantro. Serve with champagne or prosecco!
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*Recipe & photos by Meghan Bassett