Cabernet-Kissed Roast Beef & Blue Cheese Crostini

This sophisticated crostini is designed to be the perfect companion to a bold Cabernet Sauvignon. Thinly sliced, tender roast beef is draped over a creamy, tangy blue cheese spread, all finished with a sweet and acidic balsamic-fig glaze. The rich, savory, and sweet notes create a complex bite that enhances the fruit and tannin structure of a great red wine.

Meat & Poultry

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
oz blue cheese (e.g., Gorgonzola or Roquefort), softened
oz cream cheese, softened
teaspoon fresh thyme leaves
1/4-tablespoons fig jam
oz thinly sliced rare roast beef
tablespoons fig jam
tablespoon balsamic vinegar

Method

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast on a baking sheet for 8 minutes
minutes, or until golden and crisp.
While the crostini are cooling, prepare the blue cheese spread. In a small bowl, combine the softened blue cheese, cream cheese, thyme leaves, and black pepper until smooth.
In a separate small saucepan, gently warm the fig jam and balsamic vinegar over low heat, stirring until combined and slightly thinned. Remove from heat.
Spread a generous layer of the blue cheese mixture onto each crostini. Top with a folded slice of the rare roast beef.
Drizzle the balsamic
fig glaze over the roast beef and serve immediately.

Chef's Tip & Pairing

For the ultimate pairing on National Red Wine Day, select a robust Cabernet Sauvignon from Napa Valley or Bordeaux; the wine's high tannins will be beautifully softened by the richness of the blue cheese and roast beef.

From the Tini Crostini Collection