Beef and Gorgonzola Toasts with Herb-Garlic Cream

Beef and Gorgonzola Toasts with Herb-Garlic Cream Recipe
Photo: Randy Mayor; Styling: Cindy Barr
"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
5

Outstanding

Yield:

30 appetizers (serving size: 1 toast)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Teresa Ralston,

May 2008
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