Crostini Three Ways (Appetizer)
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Ingredients
  1. BEEF TENDERLOIN BRUSCHETTA
  2. #2 Beef tenderloin
  3. 1 tsp Extra Virgin Olive oil
  4. Pepper, to taste
  5. Salt, to taste
  6. 1 ea Baguette
  7. 1 tblsp Horseradish (or to taste)
  8. 1 tsp Garlic
  9. 1 pint Heavy Cream
  10. Pecorino, grated
  11. 1 oz Wild Arugula
  12. 2 each Lemon
  13. 1 oz Basil
  14. 1 oz Oregano
  15. 1 bunch Parsley
  16. 1 oz Thyme
  17. HEIRLOOM TOMATOES WITH BASIL CROSTINI
  18. 4 oz good quality Extra Virgin Olive oil
  19. Salt, to taste
  20. Pepper, to taste
  21. 1 each Baguette
  22. 2 oz Basil
  23. 4 cloves minced Garlic (or to taste)
  24. 6 Heirloom Tomatoes, choose different colors
  25. SAINT ANDRE TRIPLE CREME WITH SAUTEED PEACH CROSTINI
  26. 1 tsp Olive oil
  27. Salt, to taste
  28. 4 each Peaches
  29. 8 oz Saint Andre Triple Cream Cheese
  30. 2 sprigs Mint
  31. 1/2 tsp Butter
Instructions
  1. BEEF TENDERLOIN BRUSCHETTA
  2. Season tenderloin with olive oil, salt and pepper. We cooked the beef for just 13-17 minutes in the GE Advantium speed cook oven. Let meat rest, and slice thin.
  3. Cut baguette on bias, drizzle with olive oil and sprinkle salt and pepper to taste. Bake in oven at 350 degrees for 7-10 minutes, or until golden.
  4. Whisk together garlic, horseradish, heavy cream, salt and pepper until stiff. Spread on top of toasted baguette slices.
  5. Mix together just of one lemon and zest, garlic, salt and pepper. This is the dressing to toss with chopped arugula. Place arugula on top of each crostini with horseradish. Then layer with sliced meat, grated pecorino cheese (made from sheep's milk) and top with herb sauce.
  6. To make herb sauce, blend together basil, oregano, parsley, thyme and juice/zest of one lemon. You can easily puree this in a food processor. Season to taste with sale and pepper.
  7. HEIRLOOM TOMATOES WITH BASIL CROSTINI
  8. Slice, season and toast crostini baguette as with previous recipe.
  9. Dice tomatoes, season with Extra Virgin Olive Oil, salt, pepper, garlic and basil.
  10. Garnish each crostini with tomato bruschetta and top with finely chopped basil.
  11. SAINT ANDRE TRIPLE CREME WITH SAUTEED PEACH CROSTINI
  12. Slice, season and toast crostini baguette as with previous recipe.
  13. Slice peaches (leaving skin on), saute in skillet with butter on stove top.
  14. Spread triple cream cheese on crostini and place sautéed peach and chiffonade of mint.
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