Roast Beef Crostini ( little toasts )
Summary; Roast Beef Crostini ( little toasts ) with garlic, parmesan cheese, roma tomatoes and shaved roast beef on toast. A simple appetizer with an elegant look.
Ingredients for Roast Beef Crostinis
1 table spoon butter
2 cloves garlic, minced or minced garlic equivalent
1 tablespoon extra virgin olive oil
7 inch French baguette, cut into 24 slices 1/4 inch each or as close as you can get
1/3 cup peppercorn parmesan soft cheese, not grated
2 medium roma tomatoes, cut into 24 very thin slices
A quarter pound ( 4 ounces ) shaved roast beef, torn into 24 pieces. I buy eight ounces so I know I have enough and use what I need.
1 tablespoon shredded parmesan and finely chopped parsley ( parsley mostly for color so you may skip )
Directions for Crostinis
Prep time: 20 min Cook time: 7 minutes
Makes 24 appetizers
1. Heat oven to 375 degrees combine butter and garlic in small microwave-safe bowl. Microwave on high power for 15 seconds or until butter melts.
Stir in olive oil. Then stir in peppercorn parmesan cheese.
2. Place baguette slices on broiler rack brush w/olive oil mixture. Bake 8 minutes or until lightly crisp. do not over bake. Let them cool.
Placing bread on rack in oven allows both sides to crisp slightly. If you use sheet pan you will need to flip half way through cooking.
3. Spread each toast lightly with garlic, butter, peppercorn cheese and olive oil mixture. (about 1 teaspoon )
Top each w/tomato slice.
Place roast beef evenly on toasts
Sprinkle lightly w/Parmesan and parsley if desired
Another great appetizer
ClubHusband's Spicy Hot Appetizer
1 pound dry black eyed peas
2 quarts water
1 large onion, finely chopped
1 clove garlic, minced
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 cup vegetable oil
1/4 cup red wine vinegar
4 tablespoons chopped fresh cilantro
1 teaspoon ground black pepper
1/4 teaspoon cayenne
Sliced jalapeño pepper, to taste
Place peas in a large Dutch oven, add the 2 quarts water,1 large onion, finely chopped, 1 clove garlic, minced, 2 teaspoons chili powder, 2 teaspoons ground cumin and 1/2 cup vegetable oil
Bring to a boil. Cover, reduce heat, and simmer 40-45 minutes or until peas are tender. Drain and let cool. Add remaining ingredients to peas; toss well. Serve at room temperature with tortilla chips.
Easy addition to your party...try it!