Ingredients

• Dijon mustard
• 1 recipe Toast Rounds
• 12 ounces thin-sliced roast pork
• 2 tablespoons prepared chutney, such as Major Grey's
• Small pieces of flat parsley leaves for garnish (optional)
• 1 good-quality baguette, sliced 1/3 inch thick (and if it's the same size as my bread, you should get about 24 slices

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Instructions

1. Lightly spread mustard on each toast round. Arrange the rounds on a serving platter. Top with a portion of pork, spoon a small dollop of chutney on each piece of pork, garnish with parsley leaves if desired, and serve.;
2. Adjust an oven rack to the upper middle position and heat the oven to 425 degrees. Arrange bread on a large wire rack. Set the wire rack on the oven rack and bake until toasts are crisp and golden brown on the outside and a little soft on the inside, 4 to 5 minutes.;