Rosemary Roast Beef Crostini - Cincinnati News, FOX19-WXIX TV

Rosemary Roast Beef Crostini

Rosemary Roast Beef Crostini
Makes about 20 pieces

This is a favorite of our cooking school students at EQ at The Party Source. If you're looking for an alternative to blue cheese, try a horseradish sauce.

Prep time: 30 minutes
Make ahead: The crostini can be made a day ahead; store in an airtight container. The beef can be mixed several hours in advance; refrigerate until ready to assemble. The topping can be made several days ahead; refrigerate until ready to serve.
Tip: Get a great quality rare roast beef thinly sliced at the deli. Cut the baguette on an angle for a larger, prettier crostini. When serving a cheese tray or dips, serve crostini in addition to crackers for a great looking display.

¼ cup olive oil
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon red pepper flakes
½ teaspoon freshly ground black pepper
2 teaspoons minced fresh rosemary leaves
1 pound thinly sliced rare roast beef, sliced into 1/3-inch wide strips

In a shallow dish combine the olive oil and seasonings. Add roast beef; toss to coat. Set aside while making crostini.

Crostini:
½ cup olive oil or olive oil spray
Salt and pepper to taste
1 baguette sliced into 1/3-inch slices

Preheat oven to 350°F. Brush or spray both sides of bread slices with olive oil. Season with salt and pepper. Bake 10-12 minutes, or until golden brown and crisp.

Topping and Garnish:
4-ounces cream cheese, softened
½ cup blue cheese dressing
¼ cup crumbled blue cheese plus more for garnish
Salt and pepper to taste
Chopped fresh Italian parsley

In the bowl of an electric mixer beat the cream cheese until smooth. Add dressing; beat until well blended. Stir in crumbled blue cheese by hand. Season with salt and pepper.

To Serve: Top each crostini with some of the meat. Top with a dollop of blue cheese mixture. Sprinkle with additional crumbled blue cheese and chopped Italian parsley; serve.

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