Beef and Gorgonzola Toasts with Herb-Garlic Cream

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

Yield: 30 appetizers (serving size: 1 toast)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 97
  • Calories from fat: 38%
  • Fat: 4.1g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.8g
  • Carbohydrate: 9g
  • Fiber: 0.5g
  • Cholesterol: 14mg
  • Iron: 0.9mg
  • Sodium: 194mg
  • Calcium: 21mg

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. 1. Preheat oven to 475°.
  2. 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. 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.
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