These beef and roasted
red pepper crostini make elegant, yet easy appetizers.
Beef
& Roasted Pepper Crostini
- 3/4 pound thinly sliced
deli roast beef
3 tablespooons olive oil
2 large cloves garlic, minced
2 loaves (8-ounces each) French bread (about 2 1/2-inch diameter),
cut into 1/2-inch thick slices
1 (12-ounce) jar roasted red peppers, rinsed, drained, chopped
2 cups shredded Italian cheese blend
- Heat oven to 450°F
(230°C).
- In 1-cup glass measure,
combine oil and garlic; microwave on HIGH 30 seconds.
- Lightly brush top side
of each bread slice with oil mixture; arrange on 2 baking sheets.
- Bake in 450°F oven
6 to 8 minutes or until light golden brown.
- Layer equal amounts of
beef, red peppers and cheese over toasted bread. Return to oven;
bake an additional 2 to 4 minutes or until cheese is melted.
Serve immediately.
Makes 32 appetizers.
Tip: Bread may be toasted
ahead and stored in airtight container.
Tip: You may also substitute
fully-cooled Beef Tri-Tip Roast for the deli roast beef.
Recipe and photograph provided
courtesy of Texas Beef Council and Beef It's Whats For Dinner.
