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Beef and Gorgonzola Toasts with Herb-Garlic Cream

Photo: Randy Mayor; Styling: Cindy Barr
Yield 30 appetizers (serving size: 1 toast)
"This appetizer works for so many occasions because the beef can be cooked in advance and the herb cream prepared ahead and refrigerated. For a little variation, I sprinkle a few chopped toasted walnuts on top." —Teresa Ralston, New Albany, OH

Ingredients

  • 1 (1 1/4-pound) beef tenderloin, trimmed
  • Cooking spray
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 30 (1/4-inch-thick) slices diagonally cut French bread baguette, toasted
  • 10 tablespoon Herb-Garlic Cream
  • 30 baby spinach leaves
  • 5 tablespoons (1 1/4 ounces) crumbled Gorgonzola cheese

Nutrition Information

  • calories 97
  • caloriesfromfat 38 %
  • fat 4.1 g
  • satfat 1.7 g
  • monofat 1.5 g
  • polyfat 0.3 g
  • protein 5.8 g
  • carbohydrate 9 g
  • fiber 0.5 g
  • cholesterol 14 mg
  • iron 0.9 mg
  • sodium 194 mg
  • calcium 21 mg

How to Make It

  1. Preheat oven to 475°.

  2. Place tenderloin on a broiler pan coated with cooking spray. Sprinkle with salt and pepper. Bake at 475° for 10 minutes. Reduce oven temperature to 425° (do not remove tenderloin from oven); bake an additional 20 minutes or until thermometer registers 145° (medium-rare) to 160° (medium) or until desired degree of doneness. Cover tenderloin with foil; let stand 10 minutes. Cut tenderloin across grain into very thin slices.

  3. Spread each baguette slice with 1 teaspoon Herb-Garlic Cream; top each with 1 spinach leaf. Divide beef evenly among bread slices; sprinkle each with 1/2 teaspoon cheese.