Beef and Gorgonzola Toasts with Herb-Garlic Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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This appetizer works for so many occasions because the beef can be cooked in advance and the herb cream prepared ahead and refrigerated. For a little variation, I sprinkle a few chopped toasted walnuts on top. —Teresa Ralston, New Albany, OH Ingredients:
1 (1 1/4-pound) beef tenderloin, trimmed |
cooking spray |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
30 (1/4-inch-thick) slices diagonally cut french bread baguette, toasted |
10 tablespoon herb-garlic cream |
30 baby spinach leaves |
5 tablespoons (1 1/4 ounces) crumbled gorgonzola cheese |
Directions:
1. Preheat oven to 475°.
2. Place tenderloin on a broiler pan coated with cooking spray. Sprinkle with salt and pepper. Bake at 475° for 10 minutes. Reduce oven temperature to 425° (do not remove tenderloin from oven); bake an additional 20 minutes or until thermometer registers 145° (medium-rare) to 160° (medium) or until desired degree of doneness. Cover tenderloin with foil; let stand 10 minutes. Cut tenderloin across grain into very thin slices.
3. Spread each baguette slice with 1 teaspoon Herb-Garlic Cream; top each with 1 spinach leaf. Divide beef evenly among bread slices; sprinkle each with 1/2 teaspoon cheese.
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