Roast Beef Crostini with Horseradish Cream
Your guests will think you fussed over this simple appetizer! All the elements can be prepared in advance and then assembled quickly right before guests arrive. I like to use Boar’s Head London Broil for the roast beef; it’s so tender and typically perfectly medium rare giving the dish filet mignon vibes!
Roast Beef Crostini with Horseradish Cream
Ingredients
- 1 baguette
- 1 whole clove of garlic peeled
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- ½ lb roast beef thinly sliced
- 1 cup heavy whipping cream
- 4 tbsp prepared horseradish or more to taste
- 2 tbsp dijon mustard
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp chives minced
Instructions
- Place the bowl and beater of a stand mixer in the freezer (cream whips faster and better when everything is cold).
- Preheat oven to 350℉.
- Line a baking sheet with parchment paper and set aside.
- Slice roast beef into thirds.
Prepare the crostini
- Slice the baguette into 1/4" (ish) pieces. Place on prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Bake for about 10 minutes — don't allow to become crispy.
- Remove from oven and rub garlic clove on each crostini. Return to oven for another 5 minutes. Remove and set aside.
Prepare Horseradish Cream
- Remove bowl and beater from freezer. Assemble stand mixer. Add cream to mixer bowl and whip on high speed until very stiff.
- Add horseradish and mustard to cream and whip until combined.
Assemble Crostini
- Place a spoonful of horseradish cream on each crostini. Top with a small pieces of roast beef and sprinkle with chives.