Beef Roasted Pepper Crostini Recipes

ROASTED PEPPER TOMATO CROSTINI

Steps:

• Heat coals or gas grill for direct heat. Grill bread uncovered 4 to 6 inches from medium heat 4 to 6 minutes, turning once, until golden brown.
• Mix tomatoes, basil, vinegar, salt and bell peppers. Spread tomato mixture on bread. Top each slice with about 1 teaspoon cheese.
• Cover and grill 4 to 6 inches from medium heat about 5 minutes or until cheese is melted. Serve hot.

PEPPER-CRUSTED TENDERLOIN CROSTINI

Steps:

• In a large skillet over medium-low heat, cook onions in 3 tablespoons butter for 5 minutes or until tender. Add sugar; cook over low heat for 30-40 minutes longer or until onions are golden brown, stirring frequently. , Meanwhile, rub oil over tenderloin. Combine the pepper, garlic and salt; rub over beef. In a large skillet, brown beef on all sides. Transfer to a baking sheet. , Bake at 425° for 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes., In a small bowl, beat horseradish and remaining butter until blended. Spread over bread slices. Place on a baking sheet. Broil 3-4 in. from heat for 2-3 minutes or until lightly golden brown. , Thinly slice the beef; place on toasted bread. Top with caramelized onions. Garnish with parsley.

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.

SWEET PEPPER CROSTINI

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bread slices on a baking sheet. Brush the oil over the bread slices. Bake until pale golden and crisp, about 15 minutes. Arrange the bell pepper strips atop the bread. Sprinkle with the cheese. Broil until the cheese melts, about 2 minutes.

ROASTED PEPPER CROSTINI

Steps:

• Seed and core pepper. Cut into 1 1/2-inch wide strips. Place in a large bowl and drizzle in 1/3 cup olive oil. Toss until well-coated. Add the salt and pepper; toss again.
• Heat a grill to medium, about 375 degrees Fahrenheit. Move peppers from bowl to grill, reserving remaining olive oil in the bowl. Cook peppers until blistered on one side and beginning to blacken around the edges; carefully flip with tongs and cook until the other side is blistered and the peppers are soft - about 20 minutes total. Transfer peppers back to the bowl with the oil. Toss and cover with foil until ready to serve.
• Brush both sides of the bread with the remaining 2 tablespoons olive oil. Grill bread until toasted on the edges and warmed through, 1-2 minutes per side. Set toasts on a board or plate and top with peppers. Drizzle with remaining olive oil from the bowl. Serve.

BEEF CROSTINI WITH RED PEPPER MAYONNAISE

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Arrange the bread slices on a large baking sheet. Drizzle with 3 tbsp olive oil. Sprinkle garlic salt over all. Bake until pale golden and crisp, about 15 minutes. (You can make these a day ahead of time).
• 3. Blend the bell peppers and mayonnaise in a food processor until smooth and creamy. Season to taste with salt and pepper. Cover and refrigerate.
• 4. Spread the bell pepper mayonnaise over the crostini and top with the slice beef. Put a thin slice of cheese on top. Grind pepper on top of all.
• 5. Broil just until cheese is melted.

ROAST BEEF AND PEAR CROSTINI

Steps:

• Cut baguette into 40 slices. Combine oil and garlic; brush over one side of each slice of bread. Place on an ungreased baking sheet. Bake at 350° for 6-9 minutes or until lightly toasted., Combine the salad dressing, pear and onions. Combine the roast beef, tomatoes, salt and pepper. Spread dressing mixture over toasted bread; top with beef mixture and basil.

PEPPERED BEEF AND CARAMELIZED ONION CROSTINI WITH A HORSERADISH

Steps:

• Lets start with all the components and make them one at a time.
• Horseradish Cream -- Just mix the sour cream, prepared horseradish (not creamy), vinegar, and season with a little salt and pepper to taste. Refrigerate until ready to use. The chives should be added right before serving.
• Onions -- To a medium to large sauce pan, add the butter and olive oil and bring to medium heat. Add the onions and slowly begin to caramelize them - don't rush this. It will take a good thirty minutes, but it isn't hard. After 5 minutes add a pinch of salt and sugar and continue to stir now and then. After 15 minutes the moisture (water) from the onions will start to evaporate and the onions begin to caramelize. Once they get golden brown, remove, let cool and refrigerate until you are ready to use them. They can be reheated in the microwave in just a minute when you are ready to make the crostini.
• Garlic Oil -- In a small sauce pan on medium heat, add the oil and garlic. Cook for just a minute on medium and then reduce to medium low and simmer for about 20 minutes until the garlic is golden brown. Remove the garlic and you have wonderful garlic oil. You can always buy a bottle which is expensive, and not nearly as good.
• Beef -- Add the beef broth and marsala to a small bowl to a small pan and heat until warm. Add in the beef slices and cook just a minute or two until the beef is warm. You don't want to over cook it, it doesn't take long.
• Crostini -- Slice and grill or broil just until golden brown on each side. Remove and brush each slice with some of the garlic oil.
• Onions -- As the bread is toasting and the beef warming up - heat up your onions for just 1 minute in the microwave, they are all done you just want them warm.
• Horseradish Cream -- Don't forget to stir in the chives right before you are ready to serve.
• Toppings -- Top each garlic crostini with some of the warmed caramelized onions, then a slice or two of beef, then a little of the horseradish cream.
• ENJOY!

BEEF & ROASTED PEPPER CROSTINI

Steps:

• In a glass measuring cup combine oil and the pressed garlic and microwave on high for thirty seconds.
• Slice bread into 1/2" thick slices.
• Lightly brush top side of each slice of bread with the oil mixture and arrange on two baking sheets.
• Bake in a preheated oven 450 degrees for 6-8 minutes or until lightly golden brown.
• Rinse roasted peppers and drain well and chop.
• Remove from oven and layer equal amounts of beef, pepper and cheese over each toasted slice.
• Bake for 2-4 minutes more or until cheese is melted.
• Serve.

ROAST BEEF AND ARUGULA CROSTINI WITH OLIVE-RED PEPPER RELISH

Steps:

• Mix red peppers, olives, thyme, and vinegar in small bowl for relish. (Can be made 1 day ahead. Cover and refrigerate.) Reserve 2 tablespoons goat cheese for garnish. Spread remaining goat cheese on toasted baguette slices. Divide arugula among toasts. Fold roast beef slices to fit toasts; place atop arugula. Sprinkle beef slices lightly with salt and pepper. Top each with 1/3 teaspoon reserved goat cheese and small dollop of relish. Arrange crostini on platter and serve.