Bruschetta with pork curry

Bruschetta with pork curry is an excellent solution to offer a "reinforced aperitif": they are in fact bruschetta, but nice substantial, practically a second course, but served as finger food and therefore very convenient to serve (and eat!) even when there are many of you. Bruschetta with pork curry is prepared in no time and is very easy to make. I am also an unconditional lover of oriental scents and I love curry, capable of making even a simple grilled chicken breast special! 😉 Ingredients 1 loaf of bread 300 g pork tenderloin or loin 100 ml fresh liquid cream 1/4 onion 1-2 tablespoons curry Olive oil Salt Preparation Cut the meat into very small cubes (as if they were corn kernels) removing the fat. Finely chop the onion. Sauté the onion in olive oil, add the meat, sauté for a few minutes, salt and then add the cream, curry (the amount depends on your taste) and 1/2 glass of water. Allow the sauce to tighten. Cut the loaf of bread into slices and brush with an emulsion of water and oil on both sides. Bake at 200° C for 5 minutes.Season the bread slices with the curry pork cubes and serve!