These two recipes don’t necessarily go together the way I usually like to pair on the blog (seafood & seafood, etc.) but I made them simultaneously over the course of an hour and a half and then devoured them together during the following 20 minutes, so I thought I’d share them together as well.
The Beef Crostini recipe I found in my Betty Crocker Best Recipes 2012 magazine and you can find it online here.
- Since I’ve started this recipe kick I’ve been determined to use only the best ingredients whenever possible. So I have always gotten my cuts of meat and seafood from the counter, rather than the meat section. This was no exception. It’s a little bit pricier (my choice beef tenderloin was around $18/lb) but definitely worth it.
- I used kosher salt, because everything I’ve been reading lately has convinced me it’s better than regular table salt. I will admit it’s much prettier when you sprinkle it on the meat.
- The recipe calls for basil pesto, which I found in a toothpaste like tube, and either mayonnaise or salad dressing. We only ever have Miracle Whip in our fridge, because I rarely use either Miracle Whip or mayonnaise and my boyfriend prefers Miracle Whip. I ended up actually using a combination of basil pesto, Miracle Whip, and honey mustard dressing. I think this turned out amazing. I actually wasn’t sure from the strong smell if it would be, and the first taste of it by itself only convinced me that it was passable. But if you eat the crostini as a whole, with one big bite of bread, beef, and the sauce, you will most likely agree it is a delightful little snack.