A smoky BBQ appetizer built on toasted crostini
Pork belly burnt ends are often called BBQ candy for a reason. They’re smoky, tender, and coated in a sticky glaze that makes them hard to stop eating.
While burnt ends are great served straight from the pan, they can also be turned into a simple but impressive appetizer. One of the best ways to serve them is on toasted crostini with spicy beer mustard slaw.
The combination creates a balanced bite that brings together:
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crispy toasted bread
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smoky pork belly burnt ends
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creamy slaw with a little heat
If you haven't made the burnt ends yet, start with the full recipe here:
Once those sticky cubes of pork are ready, building the crostini is quick and simple.
Ingredients
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pork belly burnt ends
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1 French baguette
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olive oil or melted butter
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spicy beer mustard slaw
Slicing the Bread on the Bias
Start with a French baguette for the crostini base.
Instead of slicing the bread straight across, cut the baguette on the bias, meaning at a slight diagonal angle.
This creates longer oval-shaped slices instead of small round ones.
Slicing the bread this way improves both presentation and function.
First, it gives the crostini that classic restaurant-style look.
Second, it creates a larger surface area, making it easier to hold a cube of pork belly and a spoonful of slaw without the toppings sliding off.
Aim for slices about ½ to ¾ inch thick so the bread is sturdy enough to support the toppings.
Toasting the Crostini
Once the bread is sliced, brush each piece lightly with olive oil or melted butter.
The bread can be toasted several ways:
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on a grill
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in the oven
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in a cast iron skillet
A cast iron skillet works especially well because it produces a rich golden crust.
Think of it like making a grilled cheese sandwich… minus the cheese. You want the outside toasted and crisp while the inside remains slightly soft.
The goal is a crostini that is sturdy enough to hold the toppings while adding a buttery toasted flavor.
Building the Crostini
Once the crostini are toasted and the pork belly burnt ends are ready, assembling the appetizer takes only a few minutes.
Start with a toasted crostini and place one cube of pork belly burnt end on top.
Next, add a spoonful of spicy beer mustard slaw over the pork.
The slaw brings a creamy texture along with a sharp mustard bite and a little heat from the beer mustard.
This contrast helps balance the richness of the pork belly and the sweetness of the BBQ glaze.
The result is a bite that combines:
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crispy toasted bread
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smoky caramelized pork
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tangy spicy slaw
Why This Combination Works
Pork belly is naturally rich because of its fat content. Pairing it with a cool, tangy slaw adds balance and freshness.
The slaw provides:
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acidity
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crunch
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a cooling contrast to the smoky pork
When combined with toasted crostini, the three components create a layered bite that works perfectly as a BBQ appetizer.
Serving the Crostini
Arrange the crostini on a platter and serve while the pork belly is still warm and the bread is crisp.
These pork belly burnt end crostini work well as:
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BBQ appetizers
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game day snacks
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backyard cookout starters
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party finger food
Each crostini delivers a balanced bite of crispy bread, smoky pork belly burnt ends, and spicy beer mustard slaw.