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Beef & Roasted Pepper Crostini

beef & pepper crostini

Elegant, easy appetizers.
Servings: Makes approximately 3 dozen
Prep Time: 15 minutes
Cook Time:  15 minutes



• 3/4 lb. thinly sliced deli roast beef
• 3 Tbsp. olive oil
• 2 large cloves garlic, minced
• 2 loaves (8 oz. each) French bread (about 2 1/2-inch diameter), cut into 1/2-inch thick slices
• 1 jar (12 oz.) roasted red peppers, rinsed, drained, chopped
• 2 cups shredded Italian cheese blend


Heat oven to 450°F. In 1-cup glass measure, combine oil and garlic; microwave on HIGH 30 seconds.

Lightly brush top side of each bread slice with oil mixture; arrange on 2 baking sheets. Bake in 450°F oven 6 to 8 minutes or until light golden brown.

Layer equal amounts of beef, red peppers and cheese over toasted bread.

Return to oven; bake an additional 2 to 4 minutes or until cheese is melted. Serve immediately.

Bread may be toasted ahead and stored in airtight container.
You may also substitute fully-cooled Beef Tri-Tip Roast for the deli roast beef.


Recipe courtesy of the Texas Beef Council

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