Beef & Blue Crostinis

Season 2, Episode 3 (01.20.16)
[chef: Regí Drake]

This is a recipe I picked up from culinary school when we were preparing for a big company’s gala. This simple hors d’oeuvre was a big hit that night and I have been making it ever since for family, friends and customers alike.


  • 1 French bread baguette (10-1/2 ounces)
  • ½ cup of butter
  • 1-1/2 pounds shaved deli roast beef
  • 3 tablespooons Olive Oil
  • 1 teaspoon of Oregano
  • 1 teaspoon of Thyme
  • 1 teaspoon of Sage
  • 2 cups diced tomatoes
  • 1 ½ cup dried cherrie
  • 1 cup red wine vinegar
  • 2 tablespoons minced garlic
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 tablespoons minced chives
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup crumbled blue cheese
  • 1 tablespoon horseradish
  • Additional minced chives



  • Preheat oven to 400°. Cut baguette into 36 slices.
  • Place on ungreased baking sheets.
  • Brush baguettes with butter. Sprinkle with herbs.
  • Bake 4-6 minutes or until lightly browned.
  • Chutney
    In a small bowl, combine 2 cups roughly diced tomatoes and 1-1/2 cup dried cherries, red wine vinegar, herbs, salt/pepper, garlic and sugar. Cook mixture down to desired consistency. Set in refrigerator to cool.
  • Blue Cheese Spread
    In a small bowl, combine sour cream, chives, horseradish, blue cheese, salt and pepper.
  • Presentation
    Spread sour cream spread on crostini, Arrange 1 or 2 slices thin slices of beef on each crostini, top with a dollop of the tomato/cherry preserve and sprinkle with blue cheese crumbles and chives. Transfer to a platter and serve at room temperature.

2 thoughts on “Beef & Blue Crostinis

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