Thea Digiammerino

Philadelphia Roast Pork Crostini

This recipe makes eight pieces.


  • 8 Country Italian or Portuguese Bread Slices-sliced about ¼” thick
  • ¼ Cup Extra Virgin Olive Oil
  • 2 Garlic Cloves-peeled, sliced in half
  • ½ Cup Finely Shredded Lettuce
  • 2 Tbsp. Finely Sliced Red Onion
  • 2 Tbsp. Finely Sliced Carrot
  • 1 Tbsp. White Balsamic Vinegar
  • 1 Tbsp. Extra Virgin Olive Oil
  • ¼ Lb. Roast Pork-thinly sliced
  • 2 Tbsp. Finely Grated Parmesan or Aged Provolone Cheese
  • To Taste Salt and Freshly Ground Black Pepper To Taste


  • Preheat oven to 400°F. Place bread slices out on cookie sheet. Brush the first measure of olive oil on both sides, season top side with salt and pepper Bake in the oven for about 8 minutes until a light golden brown. To finish, rub each toasted sliced of bread with the garlic clove.
  • Prepare the salad mixture by combining the lettuce, red onion, carrot, vinegar and second measure of olive oil. Season to taste with salt and pepper.
  • To each crostini with an equal amount of the salad mixture, then top with the thinly sliced roast pork and a grating of the Parmesan. Enjoy!

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