Name: Rare roast beef canapes with horseradish cream
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 12
Ingredients: 12 x 1cm-thick slices sourdough bread; 1 Tbsp olive oil Sea-salt flakes and freshly ground black pepper, to season; 125g sliced rare roast beef, torn (from deli section of the supermarket); 2 Tbsp caramelised onion; Micro herbs, to garnish; HORSERADISH CREAM; 1/3 cup sour cream; 2 tsp horseradish cream; 2 tsp finely chopped chives

Rare roast beef canapes with horseradish cream

These will be a hit.

Serves 12

Prep

25M

Cook

10M

Total

35M

Skip to Recipe

Jazz up your finger food with star-shaped sourdough toasts made with cookie cutters. These cuties will disappear fast!

Cook’s tip:

Excess bread can be processed into breadcrumbs and stored in an airtight container in the fridge for one week or frozen for up to two months.
Toasted bread stars can be made up to one day ahead. Store them in an airtight container.

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Rare roast beef canapes with horseradish cream

Ingredients

12 x 1cm-thick slices sourdough bread

1 Tbsp olive oil Sea-salt flakes and freshly ground black pepper, to season

125g sliced rare roast beef, torn (from deli section of the supermarket)

2 Tbsp caramelised onion

Micro herbs, to garnish

HORSERADISH CREAM

1/3 cup sour cream

2 tsp horseradish cream

2 tsp finely chopped chives

Method

Preheat oven to 180° C fan-forced (200° C conventional). Line a large oven tray with baking paper. Using a 6.5cm (point to point) star-shaped cutter, cut out shapes from bread. Reserve excess bread for another use (See Cook’s tip above).

Put stars on prepared tray, brush with oil and season. Bake for 10 minutes, or until golden and crisp. Remove from oven. Cool on tray.

To make the horseradish cream, combine all ingredients in a bowl. Season.

To serve, spoon horseradish cream onto toasted bread stars. Top with beef and dollop with caramelised onion. Garnish with micro herbs.

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Rare roast beef canapes with horseradish cream

Ingredients

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