Grilled Pork and Goat Cheese Crostini


This knife-and-fork sandwich can be the centerpiece of an elegant summer luncheon. Serve with assorted pickles, cherry tomatoes, melon wedges and fresh grapes.


  • 4 boneless pork chops (3/4-inch thick)
  • 1 loaf french bread (halved lengthwise and cut into 2 6-inch pieces)
  • 2 teaspoons olive oil
  • 4 ounces garlic (and herb flavored goat cheese)
  • 2 tablespoons fresh oregano
  • 1 cup iceberg lettuce (shredded)
  • 1/4 cup italian salad dressing


  1. Prepare a medium-hot fire in kettle-style grill, banking coals. Grill chops directly over heat for 3-4 minutes on each side until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Thinly slice pork chops across grain, cover and keep warm.
  2. Brush cut side of bread with olive oil, grill bread cut side over coals, about 45 seconds, to brown. Spread 1 ounce goat cheese on each toasted bread slice and sprinkle with oregano. Return bread to grill, cheese side up, away from fire. Cover grill for 2-3 minutes, until cheese is heated through. Place bread on serving plates; top cheese with lettuce and then with slices of pork. Drizzle with dressing and serve with knife and fork.
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