Roast Beef Canapés
By America's Test KitchenPublished on November 3, 2011
Yield
Makes 12 pieces
Ingredients
4 slices dark pumpernickel bread or rye bread, crusts removed½ cup garlic-flavored Boursin cheese, at room temperature4 slices (thin) deli roast beef, cut into quarters½ cup jarred roasted red peppers, cut into ¼-inch strips3 tablespoons chopped fresh dill leaves or tarragon
Before You Begin
Make-Ahead Note: The canapés can be refrigerated for up to 4 hours. Bring to room temperature before serving.
Instructions
- Cut bread slices into quarters. Spread each piece with 2 teaspoons cheese and top with 1 piece roast beef. Top with 2 pepper strips and sprinkle with dill or tarragon. Serve.
Yield
Makes 12 piecesIngredients
4 slices dark pumpernickel bread or rye bread, crusts removed
½ cup garlic-flavored Boursin cheese, at room temperature
4 slices (thin) deli roast beef, cut into quarters
½ cup jarred roasted red peppers, cut into ¼-inch strips
3 tablespoons chopped fresh dill leaves or tarragon
Ingredients
4 slices dark pumpernickel bread or rye bread, crusts removed
½ cup garlic-flavored Boursin cheese, at room temperature
4 slices (thin) deli roast beef, cut into quarters
½ cup jarred roasted red peppers, cut into ¼-inch strips
3 tablespoons chopped fresh dill leaves or tarragon
Ingredients
4 slices dark pumpernickel bread or rye bread, crusts removed
½ cup garlic-flavored Boursin cheese, at room temperature
4 slices (thin) deli roast beef, cut into quarters
½ cup jarred roasted red peppers, cut into ¼-inch strips
3 tablespoons chopped fresh dill leaves or tarragon
Why This Recipe Works
This quick Roast Beef Canapés recipe combines prepared ingredients in a balanced combination. Allowing the Boursin cheese to come to room temperature before preparing the canapés ensures a spreadable consistency. We bought very thinly sliced roast beef at the deli counter; thicker slices made the canapés too chewy and hard to eat.
Before You Begin
Make-Ahead Note: The canapés can be refrigerated for up to 4 hours. Bring to room temperature before serving.
Instructions
- Cut bread slices into quarters. Spread each piece with 2 teaspoons cheese and top with 1 piece roast beef. Top with 2 pepper strips and sprinkle with dill or tarragon. Serve.
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