Beef Crostini with Roasted Red Pepper Aioli

Thursday, December 6th 2007, 11:22 am
By: News On 6


12 slices Baguette bread
1 oz. Olive oil
Red Pepper Aioli:

1 Medium roasted red pepper
6 oz. Olive oil
1 ea. Egg
1/2 tsp. Garlic
1 T. Dijon mustard
Salt &Pepper to taste


6 oz. Beef Tenderloin (Grilled and sliced)


Drizzle bread with oil and bake until golden and crisp.

Red Pepper Aioli:

1. In blender add peppers, egg, garlic and mustard. Blend until smooth.
2. Slowly add oil and seasonings.


Spread aioli on bread, top with beef, garnish with capers.

Dale Jager, Corporate Executive Chef, Cherokee Casino