Beef Crostini with Roasted Red Pepper Aioli

Crostini:

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

Beef:

6 oz. Beef Tenderloin (Grilled and sliced)

Directions:

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.

Beef:

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

Source:
Dale Jager, Corporate Executive Chef, Cherokee Casino