Food Tip
An aioli is a garlic or Dijon-based mayonnaise that originates from Southern France. The spectrum of aioli flavors is only as limited as your imagination. Using the basic technique, experiment with spices, mustards, herbs, vinegars, vegetables, fruits or juices.
Meat Pairing Guide: Beef
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Jumbo Roast Beef Crostinis with Horseradish-Rosemary Aioli and Roasted Potatoes
PREP TIME: 25 MINUTES, SERVES 1
This is a great take on the classic open-faced sandwich. Your taste buds will think you've just had a steak dinner as you enjoy the robust flavors of rosemary and horseradish-both accentuate the meaty flavor of the beef. The roasted potatoes complement the roasted qualities of the meat.
2 (½-inch) slices French bread
1 tablespoon plus 2 teaspoons CARAPELLI® Olive Oil
1 clove garlic
1 small red potato, sliced in 6 (1/8-inch) slices
Salt and black pepper, to taste
2 tablespoons store-bought horseradish spread or
Horseradish-Rosemary Aioli*
1 tablespoon fresh rosemary, minced
4 slices HORMEL® NATURAL CHOICE™ Roast Beef
Drizzle each slice of bread with 1 tablespoon olive oil and rub with garlic clove. Place on sheet pan. Broil 5 minutes or until crust begins to brown. Remove from baking sheet. Heat oven to 450°F. Place potato slices on sheet pan. Sprinkle potato with salt, pepper and 2 teaspoons olive oil. Roast 15 to 20 minutes or until edges begin to crisp. Remove from oven. Place both pieces of French bread on a plate. Spread 1 tablespoon of horseradish mixture on each piece. Sprinkle with minced rosemary. Place three slices of roasted potatoes on top of horseradish mixture. Fold roast beef slices in half and lay over potatoes.
* TRY MAKING IT FROM SCRATCH!
Horseradish-Rosemary Aioli
2 egg yolks
2 teaspoons lemon juice
1 clove garlic, crushed into a paste
¾ cup CARAPELLI® Olive Oil
3 tablespoons creamy horseradish
1½ tablespoons rosemary, minced
In small bowl, whisk egg yolks, lemon juice and garlic. In slow, steady stream, whisk in olive oil. Whisk until mixture thickens. Add horseradish and rosemary.
