Today is put the house back together day. Our Christmas party was last night, the ones that stayed over, also the oldest were up till 1:30 this morning singing a little Queen, Billy Joel, Darius Rucker etc. etc. Not well but still SO much fun!
I tried a new appetizer that went over really well that I thought I would share with you all today. My daughter made the Horseradish sauce ahead of time, which helps it meld together, I toasted the bread ahead of time and just before people were arriving I assembled them. I wish we could have found some microgreens, we tried two different stores and no luck, I know that would have made it look a little more festive. However they were really tasty so I hope you give them a try.
I probably could have made them a little neater but as I mentioned, people were arriving!
Roast Beef Crostini
Ingredients
- 1 baguette ¼ inch slices
- olive oil
- 2 tablespoons prepared horseradish
- 2 tablespoons scallion diced
- ½ cup mayonnaise
- ½ cup sour cream
- ½ lemon juiced
- Kosher salt and black pepper
- ½ pound roast beef shaved from the deli
- balsamic vinegar
- maldon salt flakes
- pomegranate seeds
Instructions
- preheat oven to 350℉
- slice the baguette into ¼ to ½ inch slices. sprinkle or brush olive oil over each slice. Sprinkle a little kosher salt over the bread. Bake for 8-10 minutes. You can flip them over halfway through, I tend to not do this. The goal is to make them a little crunchy. Let them cool before assembling.
- In a medium bowl combine the horseradish, sour cream, mayo, scallion, juice from half of the lemon and a pinch of salt and pepper. Taste and adjust to your liking.
- To assemble the crostini, spread a little horseradish sauce on each slice of crostini. Layer on some roast beef add another dollop of horseradish sauce and drizzle a little balsamic vinegar. Garnish with micro greens (if you can find them, i could not) and some pomegranate seeds. Finish with a little flaky salt and fresh cracked black pepper.