Mango Bruschetta

With Riverview Farms Deli Roast Pork

PrepTime Mins
Serves 6
Cook Time Mins
Ingredients

1 x Riverview Farms Hot Roast Pork

1 loaf x Bread – sourdough or pane di casa

2 x Mango

2 x Truss tomatoes

1 x Red onion

2 x Red chili

2 tbsp x Lime

2 tbsp x Olive oil

20 x Basil leaves

Salt/Pepper

Essential Tools

Chef knives

Chopping board

Mixing bowl

Grill pan

Measuring utensils

Tips/Tricks

This dish can be eaten hot or cold so great to use any leftover pork the next day – great for a picnic in the park!

If chiffonading the basil seems to fancy just give it a rough chop or tear!

  1. 1

    Dice mango, onion & tomato into similar sized pieces (1cm cubes)

  2. 2

    Dice chili finely

  3. 3

    Chiffonade the basil – a fancy term for placing the basil leaves on top of each other, rolling into a cylinder and slicing finely

  4. 4

    Mix the mango, onion, tomato, basil, chili, lime, oil & seasoning together and set aside

  5. 5

    Slice the pork into 1cm thick slices and then cut it into small cubes. Add to the mango mixture

  6. 6

    Slice your bread, grill it (I like to add a little olive oil to my bread) and then top with the mango mixture

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