baguette 

 Beef Crostini.
Ingredients
makes 24

1 baguette
1 jar of onion or tomato chutney
2 free range porterhouse steaks
1 large piece of cheddar (enough for 24 slices)
1 bunch of parsley or dried French flowers
1 cup olive oil
12 garlic cloves crushed
Cracked pepper and salt

Let’s cook
Firstly remove your steak from fridge and allow to reach room temperature. Next slice on a slight angel 24 thinish slices of baguette. Mix olive oil with garlic and allow to infuse. Next turn your bbq on and salt and pepper your steak and cook to medium rare about 55 degrees or 20-25 minutes and allow to rest for 10 minutes. We are actually going to let cool. Now turn your oven on 150 degrees and get a tray out that will hold the 24 slices of baguette. You might need to do this in two stages. Lay the bread out and paint the olive oil mix on each piece generously and then cook for 10 minutes. Then turn over each slice and paint again and cook for a further 10 minutes. Now cut 24 thin slices of cheese. And get ready to assemble.
Your baguette slices should be dry but slightly oily and your meat cool by now. Cut 12 slices of meat from each steak the length of the slices of baguette. Now open your chutney and put some on each slice, then add the cheese and steak. Now finally chop your parsley and sprinkle over with a good grind of pepper. If you have dried French flowers (available at Essential Ingredient) use these instead of parsley. Then arrange on a platter and enjoy. X

Print Recipe

Beef Crostini

A lovely beef crostini canape

Prep Time

15

Cook Time

50

Passive Time

10

Servings

Ingredients

• Ingredients
• makes 24
• 1 baguette 
• 1 jar of onion or tomato chutney 
• 2 free range porterhouse steaks
• 1 piece largeof cheddar enough for 24 slices
• 1 bunch of parsley or dried French flowers 
• 1 cup olive oil
• 12 cloves garliccrushed
• Cracked pepper and salt

Prep Time 15 Cook Time 50 Passive Time 10 Servings Ingredients Ingredients makes 24 1 baguette  1 jar of onion or tomato chutney  2 free range porterhouse steaks 1 piece largeof cheddar enough for 24 slices 1 bunch of parsley or dried French flowers  1 cup olive oil 12 cloves garliccrushed Cracked pepper and salt

Instructions

1. Let’s cook
2. Firstly remove your steak from fridge and allow to reach room temperature. Next slice on a slight angel 24 thinish slices of baguette. Mix olive oil with garlic and allow to infuse. Next turn your bbq on and salt and pepper your steak and cook to medium rare about 55 degrees or 20-25 minutes and allow to rest for 10 minutes. We are actually going to let cool. Now turn your oven on 150 degrees and get a tray out that will hold the 24 slices of baguette. You might need to do this in two stages. Lay the bread out and paint the olive oil mix on each piece generously and then cook for 10 minutes. Then turn over each slice and paint again and cook for a further 10 minutes. Now cut 24 thin slices of cheese. And get ready to assemble. 
3. Your baguette slices should be dry but slightly oily and your meat cool by now. Cut 12 slices of meat from each steak the length of the slices of baguette. Now open your chutney and put some on each slice, then add the cheese and steak. Now finally chop your parsley and sprinkle over with a good grind of pepper. If you have dried French flowers (available at Essential Ingredient) use these instead of parsley. Then arrange on a platter and enjoy. X