Ginger Beef and Pork Toasts
- TOTAL TIME: 30 MIN
- SERVINGS: 32 toasts
These crispy, Asian-inspired hors d'oeuvres are similar to shrimp toasts (flavored shrimp paste spread on bread and fried), except they're made with a succulent combination of beef and pork.
- Butter, for greasing the baking sheet
- 1/2 pound ground pork
- 1/2 pound ground beef chuck
- 1 tablespoon minced fresh ginger
- 1 large garlic clove, minced
- 2 tablespoons chopped cilantro
- 2 teaspoons cornstarch
- 3/4 teaspoon salt
- 1 egg white
- 8 slices of white sandwich bread
- 1 teaspoon Asian sesame oil, plus more for brushing
- 1 tablespoon sesame seeds
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- Preheat the oven to 425°. Lightly butter a large baking sheet. In a bowl, combine the ground meats, ginger, garlic, cilantro, cornstarch, salt and egg white and knead until blended.
- Arrange the bread on a work surface. Divide the meat mixture among the bread slices and spread it roughly into a 3-inch square on each slice. Brush lightly with sesame oil and sprinkle with the sesame seeds. Trim the bread into 3-inch squares, then cut each square into quarters. Transfer to the baking sheet.
- Bake for 10 minutes, until the meat is cooked through. Turn on the broiler. Broil the toasts for 2 minutes, until lightly browned.
- Meanwhile, in a small bowl, combine the soy sauce, rice vinegar and the 1 teaspoon of sesame oil. Transfer the toasts to a platter and serve with the dipping sauce.
Raspberry-scented Pinot Noir.