Argentine Spiced Beef Crostini

This crostini transforms the savory, complex flavors of a classic Argentine empanada into a perfect bite-sized appetizer. A rich, spiced ground beef filling, studded with briny olives and sweet raisins, is piled high on a crisp baguette slice. The combination offers a delightful contrast of textures and a burst of South American-inspired flavor.

Meat & Poultry

Ingredients

baguette, sliced into 1/2-inch thick rounds
tbsp olive oil, plus more for brushing
1/2 lb ground beef (80/20 blend)
1/2-hard
clove garlic, minced
tsp smoked paprika
1/2
tsp cumin
1/4
tsp cayenne pepper (optional)
1/4 cup beef broth
1/4 cup green olives, chopped
tbsp golden raisins, chopped
hard
boiled egg, sliced
Salt and black pepper to taste
Fresh parsley, chopped, for garnish

Method

Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
minutes until golden and crisp. Set aside.
In a skillet, heat 2 tbsp of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
Stir in the minced garlic, smoked paprika, cumin, and cayenne pepper (if using). Cook for 1 minute until fragrant. Pour in the beef broth and simmer until the liquid has mostly evaporated.
Remove from heat and stir in the chopped olives and raisins. Season generously with salt and pepper. Let the mixture cool slightly.
To assemble, spoon a generous amount of the spiced beef mixture onto each toasted crostini. Top with a small slice of hard
boiled egg and a sprinkle of fresh parsley.

Chef's Tip & Pairing

For a deeper flavor, prepare the beef filling a day ahead; the spices will meld overnight. Pair this rich, savory appetizer with a medium-bodied Argentine Malbec, which has the structure and dark fruit notes to complement the spiced beef.

From the Tini Crostini Collection