Beef Crostini with Horseradish Cream
This Beef Crostini with Horseradish Cream is a simple, elegant appetizer with tender beef, creamy sauce, and caramelized onions. Perfect for parties and holidays.
EQUIPMENT
Ingredients
- 1 small sweet onion
- 2 Tbsp butter
- 3 Tbsp mayo
- 3 Tbsp sour cream
- 2 Tbsp creamy horseradish
- 2 Tbsp Dijon mustard
- 1 loaf of baguette bread sliced in to at least 24 pieces I do about 1/2-3/4" thick
- 2 Tbsp olive oil
- 24 small slices of beef can use cooked brisket or sliced cooked roast beef
- Fresh chives or parsley for garnish
Instructions
- For the grilled onions: Melt the butter over medium-high heat in a larger frying pan. Slice the onion in half, then in to thin slices.
- Add the sliced onions to the melted butter, turn heat down to medium, toss and let caramelize slowly, tossing frequently for at least 15-20 minutes until beautifully caramelized. Set aside.
- For the horseradish cream: In a small bowl, combine the mayo, sour cream, creamy horseradish and Dijon mustard. Set aside.
- For the baguette bread: Slice your baguette bread in to 1/2-3/4" thick pieces. Place on a baking sheet, drizzle with olive oil and broil for 2-3 minutes on high or until golden brown.
- To assemble: Place the golden brown bread on a platter. Smear some of the horseradish cream on each slice, place some brisket or a slice of roast beef on each slice. Add a good size pinch of grilled onions to the top, then garnish with some chopped fresh chives or parsley. Serve immediately!
Notes
Tips for the best Beef Crostini:
- Use pre‑cooked brisket for the easiest, most flavorful option. I get mine from Costco!
- Choose creamy horseradish for a balanced, approachable sauce. I use this Inglehoffer brand cream style horseradish which is pretty inexpensive at Walmart.
- Watch the broiler — crostini toast quickly.
- Slice evenly so each piece toasts and holds toppings well.
- Prep ahead by making the onions and sauce earlier in the day. You can reheat the onions in the frying pan before serving.