Heavy hors d'oeuvres - they're all the rage now. You'll find them served at informal gatherings, parties and even wedding receptions now in place of a formal dinner. Personally, I love it and I'm all for it. As a guest, I like having a variety of foods to choose from and as a chef, making hors d'oeuvres gives me the opportunity to express my creativity. Bites sized portions of food can be just as filling and satisfying as a big "sit-down" meal. I made these Beef and Blue Crostini to take to a Christmas party last month and they were a bit hit. They are more appealing to men than a chicken salad croissant and they pack a lot of flavor into two delicious bites.
Beef and Blue Crostini
12 (1/4-inch-thick) French bread slices
1/2 cup sour cream
2 teaspoons chopped fresh chives
2 teaspoons horseradish
2 teaspoons Dijon mustard
7 ounces Deli Fresh Shaved Roast Beef, chopped
1/4 cup crumbled blue cheese
Freshly ground pepper
Preheat oven to 350°. Place bread slices on a baking sheet. Bake 8 to 10 minutes or until toasted.
Meanwhile, stir together sour cream and next 3 ingredients in a small bowl. Spread sour cream on each toasted baguette.
Top with a slice of roast beef.
Sprinkle each crostini with a teaspoon of blue cheese and a couple of chives.
It's easy to make a whole tray of these delicious hors d'oeuvres. I popped them into a 350 degree oven for about 10 minutes before serving just to warm the beef and melt the cheese.
Heavy hors d'oeuvres - it's what's for dinner.
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