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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.
- 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.
- 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.