This is one of our favorite appetizers for big or small groups and which has always been a hit and looked forward to by our guests. Best part is, you can use leftovers to make this so you get the benefit of a great family meal with the bonus of an elegant appetizer or small dish for a party.
Italian Beef Crostini
1 recipe BVC Chicago Style Italian Beef
1 loaf Italian or French Bread
1 stick of butter, melted
1/4 pound provolone (or mozzarella) cheese, sliced and cut or torn to fit crostini
1 red bell pepper, sliced into thin sliced and cut to length to fit on crostini
Parmesan cheese, grated (optional)
Preheat oven to 425 degrees.
Slice the bread approximately 1/2-1 inch thick. Brush each side of bread slices with melted butter. Bake in preheated oven for 4-6 minutes until edges start to brown then flip the slices over and bake additional 3-4 minutes until well toasted. Be watchful as they can brown fast depending on your oven, but you want a crispier finish to these for this particular recipe.
When the toast is finished, remove from oven and place on wire rack to cool completely. You can store these once COMPLETELY cool in an airtight container at least one day prior to using them.
In a non-stick pan over medium-low heat, reheat the beef.
Place toast on baking sheet lined with foil and top each piece with a pile of Italian Beef. Add a bit of cheese and top with a slice or two of bell pepper. You may sprinkle with Parmesan if desired. Broil the crostini in the oven until cheese is melted and begins to bubble but not brown. Serve immediately.
1 loaf Italian or French Bread
1 stick of butter, melted
1/4 pound provolone (or mozzarella) cheese, sliced and cut or torn to fit crostini
1 red bell pepper, sliced into thin sliced and cut to length to fit on crostini
Parmesan cheese, grated (optional)
Preheat oven to 425 degrees.
Slice the bread approximately 1/2-1 inch thick. Brush each side of bread slices with melted butter. Bake in preheated oven for 4-6 minutes until edges start to brown then flip the slices over and bake additional 3-4 minutes until well toasted. Be watchful as they can brown fast depending on your oven, but you want a crispier finish to these for this particular recipe.
When the toast is finished, remove from oven and place on wire rack to cool completely. You can store these once COMPLETELY cool in an airtight container at least one day prior to using them.
In a non-stick pan over medium-low heat, reheat the beef.
Place toast on baking sheet lined with foil and top each piece with a pile of Italian Beef. Add a bit of cheese and top with a slice or two of bell pepper. You may sprinkle with Parmesan if desired. Broil the crostini in the oven until cheese is melted and begins to bubble but not brown. Serve immediately.
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