Looking for a simple elegant appetizer that’s sure to please any palate? Roast beef crostinis are always a crowd pleaser and oh so easy to put together. For this quick version, I used the Whole Foods Rosemary Garlic Roast Beef from the deli section. They roast their meats daily and it’s definitely a big step up from your typical deli meat and only a couple more dollars per pound. For a gourmet version, you can use slices of roasted beef tenderloin. I recently made these delectable treats for an Opus One tasting event and they were the perfect partner with the 2006 Opus. Since that was quite a splurge, here are some other wine pairing ideas at every price point. These crostinis work best with Cabernet, Merlot, Bordeaux Style Blends, Syrah and Zinfandel. Grab your favorite bottle or try out one of these great selections below.
Recommended Producers
- Worthy Cabernet, Napa, California (SRP: $30)
- Rafanelli Zinfandel, Healdsburg, California (SRP: $50)
- Jordan Cabernet Sauvignon, Alexander Valley, CA (SRP: $55)
- Pride Mountain Merlot, Napa, California (SRP: $60)
- Cakebread Cabernet Sauvignon, Napa (SRP: $80)
Recipe: Roast Beef Crostinis
Ingredients (Makes 40 Crostinis)
1 lb Rare Roast Beef (thinly sliced) – Whole Foods Rosemary Garlic Roast Beef or Boar’s Head
8 oz Point Reyes Blue Cheese or Stilton
2 tablespoons Mayo
2 tablespoons Sour Cream
Baby Arugula (small bag)
White Truffle Oil
Chives
Baguette
Directions
Pre-heat oven to 400 degrees. Slice bread into 1/4 inch slices on the diagonal.
Drizzle w/olive oil and toast for about 5-7 minutes (turning once)
While the bread is toasting, mix the blue cheese, mayo and sour cream in a bowl. Set aside.
Once bread is toasted, spread blue cheese mixture on each crostini, top with arugula, roast beef, drizzle
with truffle oil and garnish with chopped chives. For a gourmet version, use beef tenderloin in place of the
roast beef.
