Spicy Mexican Pork & Paprika Mayo Crostini

Let’s not sugarcoat it.

Spring is sneaky.  Sure, it’s sunny and the flowers are blooming.  Seriously, everyone and their grandma is instagramming flowers.  But there’s the harsh reality:  Temperatures haven’t risen above 60 degrees in weeks, it rains half the time, and the other half you’re trying not to die from allergy poisoning.

Good news:  I’ve found the solution.

Two words:  Pork Crostini.

If you wanted a bacon, eggs and cheese Danish, you won’t find it here today.

Look, I know you’re ready to get back outside in the cold and rainy mix and do whatever it is you do outside.  So in the interest of time, let’s not complicate things.  This is one of those recipes with a long ingredient list but involves barely any work.

For starters, pork, mayonnaise and tequila are rather important.  A sliced baguette, too.

Forget plates.  We won’t be needing them.  Instead, let’s eat our meals on little pieces of toasts.

Crostini is really just a fancy shmancy name for baguette slices that have been brushed with olive oil, sprinkled with salt and pepper, and baked until golden brown.  We’re being Italian today.
I’ve got the pork.  But do you know how to handle it?

Spicy Mexican Pork & Paprika Mayo Crostini

(yields 4 crostini)

INGREDIENTS:

8-10 slices leftover pork or ham

1/4 cup mayonnaise

1 teaspoon tequila

2 cloves garlic, minced

1 1/2 teaspoons Mexican chili powder

1/2 teaspoon paprika

1 tablespoon honey mustard

1 teaspoon sugar

Juice of 1 juicy lime

1/2 heaping cup Pecorino Romano cheese, shredded

olive oil, for brushing

salt and black pepper, to taste

toasted crostini

PREPARATION:
To make the Paprika Mayo:

Mix mayonnaise, tequila, honey mustard, garlic, chili powder, paprika, sugar and lime juice together in a small bowl until thoroughly combined.  Set aside.

To make the Crostini:

Toast the bread slices in an oven until done.  When ready, brush each slice with olive oil and sprinkle on some salt and pepper.  Add a layer of the paprika mayo to the surface, then top with sliced pork or ham.  Do this until each crostini is covered in a layer of mayo and topped with ham.  Lastly, divide the cheese and sprinkle on top.

Turn the oven on to broil and place the crostini on a baking sheet.  Broil for a minute or two, or nuke in the microwave to melt the cheese on top.

Serve immediately and enjoy!