Need a killer appetizer that's guaranteed to please? Look no further than these Roast Beef and Mushroom Crostini.
Start by cutting 8 slices of really good quality french baguette about 1/2-inch thick.
Place the bread slices on a quarter sheet pan and drizzle both sides with really good extra virgin olive oil.
Use a pastry brush to spread that oil all over.
Sprinkle with kosher salt and freshly ground black pepper.
Pop in oven until toasted. Watch them carefully - mine only took about 10 minutes. Remove the toasted bread from the oven and rub the top of each slice with a whole clove of peeled garlic.
In the meantime, chop a pound of button mushrooms into 1/4-inch pieces.
Heat a little butter and olive oil in a large skillet over medium heat....
....and for extra flavor, add a clove of crushed garlic.
Add the mushrooms and a pinch of kosher salt.
Excuse the bad photo, but you can see the mushrooms will give off a lot of water as they begin to cook.
But that water will eventually evaporate and the mushrooms will shrink down, their flavor intensifying along the way.
Stir frequently until the mushrooms are nice and caramelized. Turn off the heat, it's time to assemble the crostini.
Top each slice of toasted, garlic-rubbed bread with one slice of thin slice of premium roast beef.
If you'll be eating these crostini "in polite company", you may want to chop the roast beef.
Top each slice of roast beef with 2 small slices of ripe tomato (I used small Campari tomatoes, but Romas would be nice as well). Season tomatoes with a light sprinkling of kosher salt and freshly ground black pepper.
Top the tomato slices with 1 heaping tablespoon of caramelized mushrooms and a generous sprinkling of sliced scallions.
And there you go. Try not to eat half of them before you serve your guests!
Roast Beef and Mushroom Crostini
Makes 8 Crostini
- 8 slices of baguette (1 1/2 x 3 x 1/4-inch thick)
- premium extra virgin olive oil
- 2 cloves garlic (1 whole, 1 pressed)
- kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 pound white button mushrooms, cut into 1/4-inch dice
- 8 slices thinly sliced premium roast beef
- 16 slices small campari or roma tomato (1 1/2-inch diameter)
- 2 scallions, chopped (green tops only)
- Preheat oven to 400F.
- Brush both sides of baguette slices with olive oil and place on unlined quarter sheet pan; sprinkle with kosher salt and freshly ground black pepper.
- Place in oven on center rack until toasted, about 10 minutes (watch carefully).
- Remove toasted bread from oven and rub the top of each slice with a whole peeled garlic clove; set aside.
- In a large skillet, heat 1 tablespoon extra virgin olive oil and 2 tablespoons unsalted butter.
- Add mushrooms, pressed garlic, and a pinch of salt; saute until caramelized, stirring frequently, about 15 minutes.
- Remove from heat.
- Top each slice of toasted bread with 1 thin slice of premium roast beef.
- Next add 2 slices of tomato and sprinkle lightly with kosher salt and freshly ground black pepper.
- Top the tomatoes with 1 heaping tablespoon of caramelized tomatoes and sprinkle with chopped scallions.
- Chill leftover mushrooms in an airtight container for up to 5 days.