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