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Roast Beef Crostini

Roast beef crostini pair crisp, golden baguette slices with creamy horseradish sauce and tender deli roast beef. Toast the bread in the oven, then finish each piece with fresh chives for an easy appetizer with a savory, zippy bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling 5 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the crostini
  • 1 baguette 12-ounce, cut into 24 slices about 1/2 inch thick
  • 2 tbsp olive oil
For the horseradish cream
  • 0.5 cup sour cream
  • 2 tbsp prepared horseradish
  • 1 tsp Dijon mustard
  • 0.125 tsp kosher salt
  • 0.125 tsp black pepper
For the topping
  • 12 oz deli roast beef thinly sliced
  • 2 tbsp fresh chives chopped

Equipment

  • 1 rimmed baking sheet

Method
 

Toast the crostini
  1. Heat the oven to 425°F and arrange the baguette slices in a single layer on a rimmed baking sheet.
  2. Brush the tops with the olive oil.
  3. Bake for 8 to 10 minutes, until crisp and golden at the edges.
Make the horseradish cream
  1. Stir the sour cream, prepared horseradish, Dijon mustard, kosher salt, and black pepper together in a small bowl.
Assemble
  1. Let the crostini cool for 5 minutes.
  2. Spread each slice with horseradish cream and top with folded roast beef and chives.

Notes

For the crispest crostini, assemble just before serving. Refrigerate leftover horseradish cream and roast beef separately for up to 3 days; assembled crostini do not keep well, and freezing is not recommended. Plain Greek yogurt can replace the sour cream for a lighter sauce.