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Beef Crostini with Pesto Mayonnaise
Prep 20min
Total50min
Ingredients10
Servings24
Beef Crostini are perfect when you're looking to serve a hearty appetizer. The pesto mayonnaise is a tasty topping.
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Ingredients
1 1/4pounds beef tenderloin
1tablespoon olive or vegetable oil
1/2teaspoon salt
1/2teaspoon coarsely ground pepper
1/2teaspoon crushed dried rosemary leaves
1/4cup basil pesto
1/4cup mayonnaise or salad dressing
24diagonally cut slices (1/2-inch-thick) baguette-style French bread (from 10-ounce loaf)
3tablespoons olive or vegetable oil
24small fresh basil leaves
Directions
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1
Heat oven to 450°. Place beef in ungreased shallow baking pan. Brush with 1 tablespoon oil; sprinkle all sides with salt, pepper and rosemary. Insert meat thermometer so tip is in thickest part of beef. Bake uncovered 20 to 25 minutes or until thermometer reads at least 140°. Cover beef with aluminum foil and let stand 10 to 15 minutes until thermometer reads 145°.
2
While beef is baking, mix pesto and mayonnaise in small bowl.
3
Reduce oven temperature to 400°. Brush bread slices with 3 tablespoons oil. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 6 to 8 minutes or until crisp.
4
Meanwhile, cut beef into thin slices. Top each bread slice with beef and 1 teaspoon pesto mayonnaise. Garnish with basil leaf. Arrange appetizers on serving platter.
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If you don't want to roast the beef, it's fine to purchase sliced Italian roast beef at the deli. You'll need to cut the pieces to fit the bread.
The beef can be roasted up to 24 hours in advance. Wrap tightly and store in the refrigerator until serving.
Garnish the serving platter with fresh basil and rosemary, and Italian olives.
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