Crostini With Roast Beef & Horseradish Aioli Recipe
Make Crostini With Roast Beef & Horseradish Aioli Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crostini
Roast Beef & Toppings
Horseradish Aioli
Method
Crostini
- 1
Preheat and slice
Preheat the oven to 400°F (200°C). Using a serrated knife, slice the baguette on a slight diagonal into 20 slices about 1/3-inch thick.
- 2
Brush and season
Arrange slices on a baking sheet in a single layer. Brush both sides lightly with the 2 tbs olive oil and sprinkle the 1 tsp salt and 1/2 tsp black pepper evenly over slices.
- 3
Toast
Bake in the preheated oven for 8–12 minutes, flipping halves once, until edges are golden and crisp but not dark. Remove and let cool slightly.
Horseradish Aioli
- 4
Combine ingredients
In a small bowl, whisk together 1/2 cup mayonnaise, 2 tsp prepared horseradish, 1 tsp Dijon mustard, 1 tsp fresh lemon juice, 1/2 tsp minced garlic, and 1 tbs finely chopped chives until smooth.
- 5
Season and adjust
Taste and season with 1/4 tsp salt and 1/4 tsp black pepper. If you want more heat, add up to 1 tsp additional horseradish. Cover and chill in the refrigerator for at least 15 minutes to let flavors meld.
Roast Beef & Assembly
- 6
- 7
Portion roast beef
Separate the 8 oz roast beef into 20 small pieces (about 6–8 grams each) so each crostini can have a thin fold of beef. If slices are large, halve or quarter them and fold for height.
- 8
Assemble crostini
Spread approximately 1 tsp of horseradish aioli onto each toasted baguette slice. Top with a small mound of dressed arugula (about 1/2–1 tsp), then place a folded piece of roast beef on top. Add a sliver of red onion and, if using, 1/4 tsp capers to each crostini.
- 9