Beef Crostini Appetizers
Equipment
- 1 Baking sheet
- 1 sharp chef's knife
- 1 Cutting board
- 1 Small mixing bowl
- 1 medium skillet or frying pan
- 1 spatula or tongs
- 1 pastry brush or spoon
- 1 serving platter
Ingredients
- 1 small baguette
- 3 tablespoon olive oil
- 1 clove garlic halved
- 8 ounce beef sirloin thinly sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1 tablespoon butter unsalted
- 1/4 cup onion very thinly sliced
- 1/4 cup mayonnaise
- 2 teaspoon Dijon mustard
- 1 teaspoon prepared horseradish mild
- 1 teaspoon lemon juice fresh
- 2 tablespoon fresh parsley finely chopped
- 1 ounce Parmesan cheese shaved or finely grated
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the baguette into 1/2-inch thick rounds and arrange them in a single layer on the baking sheet.
- Brush the tops of the baguette slices with 2 tablespoons of olive oil.
- Toast the baguette slices in the oven for 6–8 minutes, or until lightly golden and crisp, then remove and let cool slightly.
- While the crostini toast, season the sliced beef with kosher salt and black pepper.
- Heat the remaining 1 tablespoon of olive oil and the butter in the skillet over medium-high heat until hot and shimmering.
- Add the sliced onion to the skillet and cook for 2–3 minutes, stirring, until just softened.
- Add the seasoned beef to the skillet and cook for 2–3 minutes, stirring, until browned on the outside and just cooked to medium or your preferred doneness.
- Remove the skillet from the heat and let the beef rest for about 5 minutes.
- In the small bowl, whisk together the mayonnaise, Dijon mustard, horseradish, and lemon juice until smooth.
- Lightly rub the cut side of the halved garlic clove over the tops of each toasted baguette slice.
- Spread a small amount of the mayonnaise–mustard mixture onto each crostini.
- Top each crostini with a small portion of the warm beef and a few pieces of onion.
- Sprinkle each crostini with fresh parsley and a little shaved or grated Parmesan cheese.
- Arrange the beef crostini on a serving platter and serve immediately while slightly warm.
Notes
For best results, slice the beef very thinly against the grain for tenderness, and avoid overcooking so it stays juicy on the crostini; you can toast the bread and mix the sauce a few hours ahead, then sear the beef just before serving for maximum freshness. Use a good-quality baguette so the crostini stay crisp under the toppings, and adjust the horseradish level to taste if you prefer more or less heat. If serving to a crowd, keep the components separate and assemble in small batches to prevent sogginess, and feel free to customize toppings with arugula, caramelized onions, or a drizzle of balsamic glaze to match your menu.
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