Chilli fetta and smoked hot pork crostini, Bacon-wrapped pork fillet with caramelised apple

Feel like having classy appetizers? It's no harm having a luxury hors d'oeuvre once in awhile and since this might be my last birthday party in ChCh so I might as well give my starter dish a special touch. Let's begin with Chilli fetta and smoked hot pork crostini.


Ingredients:
Crostini 10
Fetta cheese
Chilli flakes 1/2 tea spoon
Lemon basil leaves 10
Lemon juice 1 teaspoon
Olive oil 1 1/2 teaspoon
Craked pepper
Smoked hot pork 5, halved
Serving: 10

To make crostini, buy one loaf sourdough bread, slice into 12 slices, brush with olive oil and cook on a preheated char-grilled pan for 2 minutes each side or until golden brown. Cut the fetta into 10 slices and place in a bowl with the the lemon juice, chilli flakes, lemon basil leaves, oil and pepper. Gently toss to combine. Heat a pan over high heat, cook smoked hot pork for 30 seconds each side or until crispy. Layer the crostini with the smoked pork, fetta and basil leaves.


Chicken rasher-wrapped pork fillet with caramelised apple.

Ingredients:
Pork fillets 150 g, trimmed and halved
Garlic cloves, crushed 2
Seeded mastard 1 tablespoons
Olive oil 1 tablespoon
Salt and cracked pepper
Red apples 2, cored and sliced
Brown sugar 1 tablespoon
Chicken rasher 10
(you can also use bacon, the reason i used chicken rasher cuz it tastes almost exactly like bacon but less fat)
Serving: 10

Preheat the oven to 180 degree celsius. Place the pork, garlic, mastard, oil, salt and pepper in a bowl and toss to coat. Set aside.
Place the apple on a baking tray lined with baking paper and sprinkle with the sugar. Wrap each piece of pork with the chicken rasher and place on top of the apple. Roast for 30 minutes or until the pork is cooked through and the apples are caramelised.

It's party time!