Rare Roast Beef Croustades
These bite-sized croustades layer tender rare roast beef with sweet, blistered cherry tomatoes and a cool dollop of horseradish crème fraîche, all nestled in a crisp golden shell.
How long will it take?
45 minutes
What’s the serving size?
Makes 24
What do I need?
For the Croustades Shells
- 6 slices white or wholemeal sandwich bread, crusts removed
- 40 g unsalted butter, melted
- Pinch of salt
For the Filling
- 200 g rare roast beef, thinly sliced
- 150 g cherry tomatoes, halved
- 1 tbsp olive oil
- Salt
- Freshly cracked black pepper
- 100 g crème fraiche
- 1 tsp horseradish cream
- Chives, to garnish
How do I make it?
- Preheat oven to 180C.
- Roll each slice of bread thinly with a rolling pin. Use a round cutter to cut 4 rounds from each slice.
- Lightly butter both sides of the bread with melted butter and press gently into a mini muffin tin to form a shell.
- Bake for 12 – 15 minutes, or until golden and crisp.
- Remove from oven and let cool for 5 minutes before transferring to a wire rack to cool completely.
- Meanwhile, heat olive oil in a small frying pan over medium-high heat. Add cherry tomato halves and cook for 3 – 4 minutes, shaking the pan occasionally, until the skins begin to blister and split. Season with salt and pepper and leave to cool slightly.
- Combine crème fraiche and horseradish cream together in a small bowl. Season lightly with salt and pepper.
- Assemble the croustades by placing a dollop of crème fraiche in each shell. Fold or roll a strip of beef and nestle it on top. Add a tomato half and garnish with chives. Serve immediately or refrigerate for up to 1 hour before serving.
TOP TIPS
- To make ahead, store components separately and assemble just before serving to keep the croustades crisp.
- Croustade shells can be kept in an airtight container for up to 3 days before filling.
- You can cook your own roast beef or buy sliced roast beef from the Deli at your local Hill Street store.
