Heavy hors d'oeuvres - they're all the rage now. You'll find them served at informal gatherings, parties and even wedding receptions now in place of a formal dinner. Personally, I love it and I'm all for it. As a guest, I like having a variety of foods to choose from and as a chef, making hors d'oeuvres gives me the opportunity to express my creativity. Bites sized portions of food can be just as filling and satisfying as a big "sit-down" meal. I made these Beef and Blue Crostini to take to a Christmas party last month and they were a bit hit. They are more appealing to men than a chicken salad croissant and they pack a lot of flavor into two delicious bites.
Hands-On Time: 12 min., Total Time: 20 min.
Southern Living Food for Today
JULY 2009
- Yield: Makes 4 appetizer servings
Ingredients
- 12 (1/4-inch-thick) French bread slices
- 1/2 cup sour cream
- 2 teaspoons chopped fresh chives
- 2 teaspoons horseradish
- 2 teaspoons Dijon mustard
- 7 ounces Deli Fresh Shaved Roast Beef, chopped
- 1/4 cup crumbled blue cheese
- Freshly ground pepper
- Garnish: fresh chives
Preparation
Preheat oven to 350°. Place bread slices on a baking sheet. Bake 8 to 10 minutes or until toasted.
Top each bread slice with chopped roast beef, sour cream mixture, and blue cheese. Sprinkle with freshly ground pepper. Garnish, if desired.
Top each bread slice with chopped roast beef, sour cream mixture, and blue cheese. Sprinkle with freshly ground pepper. Garnish, if desired.
Meanwhile, stir together sour cream and next 3 ingredients in a small bowl. Spread sour cream on each toasted baguette.
Top with a slice of roast beef.
It's easy to make a whole tray of these delicious hors d'oeuvres. I popped them into a 350 degree oven for about 10 minutes before serving just to warm the beef and melt the cheese.
Heavy hors d'oeuvres - it's what's for dinner.
Ciao!
I'm going to make these. They sound delicious and look spectacular! Thanks!
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