Beef Crostini With Pesto Mayonnaise Recipes

BEEF CROSTINI WITH PESTO MAYONNAISE

Steps:

• 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°.
• While beef is baking, mix pesto and mayonnaise in small bowl.
• 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.
• 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.

SMOKY CILANTRO PESTO BEEF CROSTINI (SMALL PLATES, BIG TASTE)

Steps:

• Prepare Smoky Cilantro Pesto: Place cilantro, pine nuts, chipotle peppers, garlic, lime juice and black pepper in food processor container. Cover and process until finely chopped. Add the cheese and pulse on and off until just combined. With motor running, slowly add oil through opening in cover, processing until smooth.
• Spread 1/4 cup pesto evenly onto beef steaks. Place steaks in glass dish. Cover and
• marinate in refrigerator 15 minutes to 2 hours. Cover and refrigerate remaining pesto.
• Preheat charcoal grill to medium heat.
• Place steaks on grill over medium, ash-covered coals. Arrange 12 bread slices around steaks. Grill steaks, covered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally. Grill bread slices 2 to 3 minutes or until lightly toasted, turning once. Remove bread slices from grill. Repeat with remaining 12 bread slices.
• Spread 2 teaspoons remaining pesto on each toasted bread slice. Carve steaks into thin slices. Place beef slices evenly over bread slices. Top evenly with 1/4 cup cheese and chopped cilantro. Serve immediately.

BEEF CROSTINI WITH RED PEPPER MAYONNAISE

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bread slices on 2 heavy large baking sheets. Drizzle 3 tablespoons oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.
• Blend the bell peppers and mayonnaise in a food processor until smooth and creamy. Season the bell pepper mayonnaise, to taste, with salt and pepper. Cover and refrigerate.
• Tie the beef with kitchen string to help maintain its shape. Season the beef with salt and pepper. Heat the remaining 1 tablespoon oil in a heavy small skillet over medium heat. Add the beef to the skillet and cook until brown and cooked to desired doneness, about 8 minutes for rare. Freeze the beef until it is just frozen (this will make it easier to slice), about 3 hours. Using a large sharp carving knife, cut the beef into thin slices.
• Spread the bell pepper mayonnaise over the crostini and top with the sliced beef. Arrange the crostini on a platter. Scatter over the capers, sprinkle with the coarse sea salt, and serve.
• Do-Ahead Tip: The bell pepper mayonnaise and sliced beef can be made 1 day ahead. Cover separately and refrigerate.
• Alternative: If desired, the beef tenderloin can be substituted with 1 pound freshly sliced roast beef. Since the roast beef is already cooked and can be used as is, it makes a great time-saving alternative.

PESTO CROSTINI

Steps:

• Place the bread slices on an ungreased baking sheet. Combine butter and garlic; spread over bread. , Broil 3-4 in. from the heat or until lightly browned. Cool slightly. Spread pesto over butter mixture; top with tomatoes and cheese. Broil 3-5 minutes longer or until cheese is melted.

DIY BRITISH BEEF CROSTINI

Steps:

• Heat oven to 20)C/180C fan/gas 6. Rub the beef with the oil and mustard, then season. Heat a non-stick frying pan over a medium-high heat. Sear the beef for 2 mins each side and place in the oven for 10 mins for rare and 12-15 mins for medium rare (you may have to adjust timings if your piece of beef is especially thin or thick). Remove from the oven, cover with foil and leave to cool.
• Mix together the crème fraîche, chives and horseradish in a small bowl and season to taste. Keep in the fridge until ready to serve.
• Just before serving, arrange the beef on a chopping board with the Stilton, rocket and crème fraîche. Toast the bread and serve while still warm. Toast the bread and serve while still warm. Top the crostini with rocket, slices of beef, chunks of cheese and dollops of crème fraîche.

PESTO CROSTINI

Steps:

• Blend dressing, basil and 1/3 cup Parmesan in blender until smooth.
• Spread cream cheese spread onto toast slices; top with basil mixture.
• Sprinkle with remaining Parmesan.

GOAT CHEESE-PESTO CROSTINI

Steps:

• In a small bowl, combine the oil, pesto and Parmesan cheese. Place bread slices on an ungreased baking sheet; brush with pesto mixture. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. , Combine goat cheese and arugula; spread over bread. Sprinkle with bacon and pine nuts.

PESTO CAPRESE CROSTINI RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• Arrange the bread in a single layer on the prepared baking sheet. Brush each piece of bread with olive oil. Lightly sprinkle with salt. Bake for 12-14 minutes, until the edges are light golden brown. Let cool.
• Spread 1 tablespoon of pesto over each crostini. Top with tomato and mozzarella pieces.
• Enjoy!