June 05, 2026

Shaved Beef Crostini. Leveling up leftovers

Serves: 6 | Prep: 15 min | Cook: 20 mi

Ingredients:

  • 1 lb thin shaved beef (any cut works)
  • 1 baguette, sliced into ½-inch pieces (about 20–24 slices)
  • 2–3 tbsp. olive oil or melted butter
  • 1 large onion, thinly sliced
  • 1 Tbsp butter or oil (for onions)
  • ½ Cup sour cream or mayonnaise
  • 2–3 Tbsp. prepared horseradish, to taste
  • 1–2 tsp. Dijon mustard (optional)
  • 1–2 tsp. fresh lemon juice
  • ¼ Cup microgreens
  • 2 Tbsp. fresh parsley, chopped
  • Salt + black pepper, to taste

     

    Directions:

    1. Toast the Crostini:n Preheat the oven to 400°F. Arrange the baguette slices on a baking sheet and brush both sides lightly with olive oil or melted butter. Toast for 6–8 minutes, or until golden and crisp.
    2. Make the Horseradish Cream: In a small bowl, combine the sour cream (or mayonnaise), horseradish, Dijon mustard (if using), lemon juice, and a pinch of salt and black pepper. Adjust the horseradish to your preferred heat level.
    3. Cook the Onions: Heat the butter or oil in a skillet over medium-low heat. Add the sliced onions and cook for 10–15 minutes, stirring occasionally, until soft and caramelized. Season lightly with salt.
    4. Warm the Beef: Add the shaved beef to the skillet and cook for 1–2 minutes, just until warmed through. Season lightly with salt and black pepper.
    5. Assemble the Crostini: Spread a spoonful of horseradish cream onto each crostini. Top with shaved beef and caramelized onions. Finish with microgreens, fresh parsley, and cracked black pepper before serving.

 

Written by info tangen draw