scotch pork canapes.

Dietary: Nut free
Serves: 12–16 canapés
Prep Time: 15 mins
Cook Time: 15–20 mins

Ingredients:
3 Scottsdale Pork Tasmanian Scotch Steaks
200g brie cheese (or cheese of your choice), sliced into small wedges
100-200g cranberry sauce or jam
Sea salt flakes, to season
Olive oil, for brushing

To Serve:
Fresh rosemary or thyme leaves (optional)
Cracked black pepper
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Method:
Preheat the BBQ or grill to medium-high heat. Lightly brush the pork scotch steaks with olive oil and season generously with sea salt flakes and cracked black pepper.
Grill the pork steaks on the bbq for 4-5 minutes each side, or until golden and cooked through.
Rest the steaks for 5-10 minutes before slicing into bite sized cubes.
Assemble the canapés: Place a slice of pork on each base, add the brie wedge next and drizzle with the cranberry sauce.
Garnish and serve: Sprinkle with fresh rosemary leaves and a crack of black pepper to finish.