Food Recipes Appetizers Appetizer Toasts Ginger Beef and Pork Toasts 5.0 (5,007) Add your rating & review 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. More Fast Hors d'Oeuvres By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on October 23, 2015 Save Rate PRINT Share Close Total Time: 30 mins Yield: 32 toasts Cook Mode (Keep screen awake) Ingredients 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 Directions 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. Suggested Pairing Raspberry-scented Pinot Noir. Originally appeared: December 2007 Rate It Print