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Beef and Blue Cheese Crostini Recipe

Beef and Blue Cheese Crostini Recipe photo by Taste of Home

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These little gems are easy, impressive and delicious. They are ridiculously easy and inexpensive to make. Seriously, you will look like a total rock star when you serve these! —Mandy Rivers, Lexington, South Carolina

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Beef and Blue Cheese Crostini Recipe

Prep/Total Time: 30 min.

Yield: 36 Servings

25 5 30

Ingredients

1 French bread baguette (10-1/2 ounces)
Cooking spray
1/2 teaspoon coarsely ground pepper
1/2 cup reduced-fat sour cream
2 tablespoons minced chives
1 tablespoon horseradish
1/4 teaspoon salt
1-1/4 pounds shaved deli roast beef
1/3 cup crumbled blue cheese
Additional minced chives

Directions

Cut baguette into 36 slices. Place on ungreased baking sheets. Spritz with cooking spray. Sprinkle with pepper. Bake at 400° for 4-6 minutes or until lightly browned.
Meanwhile, in a small bowl, combine the sour cream, chives, horseradish and salt. Top toasts with beef; dollop with sour cream mixture. Sprinkle with cheese and additional chives. Yield: 3 dozen.

Nutritional Facts 1 appetizer equals 48 calories, 1 g fat (1 g saturated fat), 11 mg cholesterol, 176 mg sodium, 5 g carbohydrate, trace fiber, 4 g protein.

Originally published as Beef and Blue Cheese Crostini in Healthy Cooking April/May 2012, p47

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Beef and Blue Cheese Crostini

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Reviewed on Dec. 15, 2012 by subyz123

I've made these twice this past week. They are easy to make. Second time I left out the chives and bleu cheese since I only had freeze-dried chives and my hubby doesn't like bleu cheese, and substituted fresh onion and a bit of dill. I liked those as well. I suspect you can't go wrong if you have nice roast beef! Oh, it only took me about 3/4 of a pound of roast beef to make them..

Reviewed on Apr. 05, 2012 by alissacarmichael

Made these for a group of all ages and all enjoyed. For those who didn't like the blue cheese or horseradish, I simply left theirs plain and they still complimented the recipe! I recommend purchasing a high end roast beef. Next time I will increase the horseradish by 1/2 T.