This delicious recipe for Dijon Horseradish Roast Beef Crostini pairs perfectly with Season's Greetings Cabernet Sauvignon and Talmage Cellars “Cheers” Cabernet Sauvignon.
12
10m
0m
12 Slices cocktail-size rye bread
12 Teaspoons French's® Dijon Horseradish Stone Ground Mustard, divided, plus more for serving.
1/2 Pound Deli-sliced rost beef
1/2 Cup Jarred roasted red peppers, drained and cut into strips
Finely chopped fresh parsley, (optional)
1. Spread 1 teaspoon mustard on one side of each slice of bread. Layer each slice of bread with one slice of roast beef. Divide red peppers evenly among crostini.
2. Top with about 1/4 teaspoon each of the remaining mustard and sprinkle with parsley, if desired.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
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