Crostini’s are perfect for a cocktail party, but really welcome at any meal. Crostini (little crusts or little toasts) are usually slices of toasted or grilled white baguette. Sometimes, we pile them with Beef Tenderloin and an Artichoke Puree for a heartier appetizer or light lunch.
Beef Crostini’s with Artichoke Puree
Ingredients
- 6 – 8 oz beef tenderloin 0 CHO
- Salt and pepper 0 CHO
- 4 TBSP olive oil, divided 0 CHO
- ¼ tsp garlic, minced 0 CHO
- 1 – 6 oz (170 ml) jar Scarpone’s Marinated Artichoke Hearts, well drained 5.6 CHO
- 2 TBSP Hellman’s Real Mayonnaise 0 CHO
- 3 TBSP (20 gr) Parmesan Cheese, coarsely grated 0 CHO
- ½ TBSP fresh lemon juice 0 CHO
- ½ tsp. fresh tarragon (1/4 tsp. dried) 0 CHO
- Garnish with more fresh tarragon or herb you prefer
TOTAL CHO 5.6 CHO
- TOTAL WEIGHT = 150 GRAMS
- 5.6 CHO DIVIDED BY 150 GRAMS .037 CHO/GRAM
- 1 TBSP = 15 GRAMS (.037 CHO x 15 GRAMS) .55 CHO/TBSP
*Crostini – CHO WILL BE DEPENDENT ON SERVING SIZE AND PRODUCT
Instructions
- Drain artichoke hearts and place in a mini food processer. Add mayonnaise, Parmesan Cheese, lemon juice and tarragon. Blend until smooth. Refrigerate until ready to use.
- Pre heat oven or grill to 400.
- Mix 3 TBSP olive oil and garlic, set aside for crostini.
- Slice baguette or Gluten Free buns or hotdog buns. Gluten breads can withstand brushing a thin layer of olive oil and garlic on each side before cooking/grilling. Gluten Free breads are best toasted or grilled first and then brushed with olive oil (if serving immediately).
- Grill or toast crostini and oil as above on a baking sheet until golden and crunchy.
- Rub tenderloin with remaining 1 TBSP olive oil and lightly salt and pepper beef.
- Grill or cook the beef tenderloin steak until medium rare or to preference. Let rest before thinly slicing.
- Prepare crostini by spreading a layer of Artichoke Puree and topping with tenderloin. Add another bit of puree to the beef top and garnish as desired.
- Serve immediately.
