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Appys continued: Roast Beef & Horseradish Crostini

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This easy meaty appetizer is reminiscent of many a prime rib Christmas dinner, which my dad would serve thinly sliced with a side of horseradish mustard sauce to our 30+ extended family members.  The siblings and I have since taken over the tradition.

For the locals, try Jamie Hollander in New Hope or Just Food in Buckingham for some superb house-roasted beef in place of the homogeneous deli counter meat.  Then add some of Blue Moon Acres‘ microgreens from Buckingham for a textural delight.

Roast Beef & Horseradish Crostini
Inspired by Christmas dinner

Makes about 2 dozen appetizers

1 French baguette, sliced on an angle into 1/2 inch slices

1 cup light mayonnaise
2 T whole-grain mustard
2 T dijon mustard
3 T horseradish

1/2 lb thinly sliced roast beef
1 1/2 cups microgreens or baby arugula

Preheat oven to 400 degrees F.  Line baguette slices cut-side up on a foil-lined baking sheet.  Lightly brush each slice with olive oil; flip over and repeat.  Bake for 5-6 minutes per side or until golden brown.  Let cool.

Combine mayonnaise, mustards, and horseradish in a small bowl.  Refrigerate for 1 hour for flavors to meld.

Up to 1 hour before serving: spread 2 teaspoons of the mayonnaise mixture on a crostini; top with a roast beef slice and then microgreens.  Repeat for all crostini.


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