Wednesday, June 9, 2010
ROAST BEEF BRUSCHETTA
1 loaf (1 lb) baguette French bread, cut into 30 (1/4-inch) slices
2 tablespoons olive or vegetable oil
1/2 cup chive-and-onion cream cheese spread (from 8-oz container)
1/2 lb thinly sliced cooked roast beef (from deli)
1/4 teaspoon coarsely ground pepper
4 plum (Roma) tomatoes, thinly sliced
8 medium green onions, sliced (1/2 cup)
1. Heat oven to 375°F. Brush both sides of bread slices with oil. Place on ungreased cookie sheet. Bake about 5 minutes or until crisp. Cool 5 minutes.
2. Spread cream cheese over each bread slice. Top with beef; sprinkle with pepper. Top each with tomato slice and onions.