FILLET OF BEEF, ARUGULA, AND ARTICHOKE CROSTINI
Categories Beef Leafy Green Vegetable Appetizer Roast Meat Summer Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 36 crostini
Number Of Ingredients 8
Steps:
- Preheat the oven to 500°F. Pat the fillet dry, season it with salt and pepper, and in a small roasting pan roast it in the middle of the oven for 23 minutes, or until it registers 125°F. on a meat thermometer for rare meat. Transfer the fillet to a cutting board and let it cool. The fillet may be roasted 1 day in advance and kept covered and chilled.
- In a blender purée the artichoke hearts and the garlic with the vinegar, the oil, and salt and pepper to taste and transfer the purée to a bowl. The purée may be made 3 days in advance and kept covered and chilled.
- Spread each slice of toast with some of the artichoke purée, top the purée with some of the arugula, and divide the fillet, sliced very thin, among the crostini. Top the crostini with the Parmesan curls.
ARTICHOKE CROSTINI
Make and share this Artichoke Crostini recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, mix together artichoke hearts, green onions, 3 tablespoons Parmesan cheese, mayonnaise, salt, and pepper to taste.
- Place baguette slices on a baking sheet.
- Broil 4 to 5 inches from heat for 2 to 3 minutes on each side or until slightly browned.
- Spoon approximately 1 tablespoon artichoke mixture on each baguette slice and sprinkle with remaining cheese.
- Broil 1 to 2 minutes or until cheese is melted.
TENDERLOIN OF BEEF AND ARTICHOKE CROSTINI
This appetizer is a crowd pleaser every time. Make sure you grab a couple of these for yourself before your guests make them disappear.
Provided by Allrecipes Member
Time 50m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees F. Pat the tenderloin dry, season it with salt and pepper, and place in a small roasting pan roast it in the middle of the oven for 20 minutes, or until it registers 125 degrees F. for rare meat. Transfer the tenderloin to a cutting board and let it cool. The tenderloin may be roasted 1 day in advance and kept covered and chilled. Using a blender or processor; puree the artichoke hearts, garlic, vinegar, oil, Savory Market Succulent Roast Beef Flavor salt and pepper and transfer the puree to a bowl. The puree may be made 3 days in advance and kept chilled. Spread each slice of toast with some of the artichoke puree, top the puree with some of the arugula, and divide the tenderloin, sliced very thin, among the crostini. Top the crostini with the Parmesan curls.
Nutrition Facts : Calories 145.8 calories, Carbohydrate 6.8 g, Cholesterol 21.3 mg, Fat 9.4 g, Fiber 0.8 g, Protein 8.6 g, SaturatedFat 3 g, Sodium 202.5 mg, Sugar 0.4 g
ARUGULA AND FAVA BEAN CROSTINI
These savory little toasts is a favorite snack or appetizer with nutty crumbles of Parmigiano or Pecorino Toscano cheese. Fava beans, fresh arugula, both pureed and roughly chopped punctuates this spread with spice and texture. If you cannot find fava beans in your grocers freezer, you can also use frozen edamame but do not shell them.
Provided by Dedee Royale
Categories Spreads
Time 28m
Yield 16 Slices, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 with rack in middle.
- Cook fava beans in boiling water, uncovered, until tender, 3-4 minutes.
- Drain and transfer to an ice bath to stop cooking. Gentle peel off skins (Note: if using edamame, don't peel).
- Pulse fava beans in a food processor until very coarsely chopped, then transfer 1/2 of the mixture to a large bowl.
- Add 1/4 cup olive oil, 1/2 cup arugula, grated cheese, lemon zest and juice, 1/2 teaspoons salt, and 1/8 teaspoons pepper to favas in processor.
- Puree till smooth.then add to the bowl.
- Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.
- Cut 16 diagonal slices (1/3" thick) from baguette and put in a 4-sided sheet pan.
- Drizzle with remaining tablespoons oil.
- Bake until pale golden and crisp, 8-10 minute Rub with cut side of garlic.
- Spoon fava bean mixture onto baguette toasts, then drizzle with oil and top with mint.
- Chef Notes: Topping can be made 8 hours ahead and chilled, but eliminate the arugula and fold in before using. Toasts can be made 1 day ahead and kept in an airtight container at room temperature.
Nutrition Facts : Calories 255, Fat 10.2, SaturatedFat 1.6, Sodium 347.6, Carbohydrate 33.9, Fiber 2.9, Sugar 0.6, Protein 6.7
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