Chilean Pino Beef & Olive Crostini

This crostini is a gourmet take on the classic Chilean *pino* filling, traditionally found in empanadas. A rich, savory mixture of seasoned ground beef and sweet caramelized onions is piled high on a crisp baguette slice. The briny Kalamata olives and a sprinkle of fresh parsley provide a vibrant contrast to the deep, earthy flavors of the beef.

Meat & Poultry

Ingredients

1 baguette, thinly sliced and toasted
8 ounces beef tenderloin, finely diced
2 tablespoons olive oil
1/2 cup red onion, finely minced
1/4 cup green olives, pitted and finely chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon red wine vinegar
1 teaspoon aji amarillo paste
Salt and freshly ground black pepper to taste
1/4 cup crumbled feta cheese (optional, for garnish)

Method

In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the finely diced beef tenderloin and sear quickly until browned on all sides, about 2-3 minutes. Remove from heat and set aside.
In a bowl, combine the seared beef, minced red onion, chopped green olives, fresh cilantro, red wine vinegar, and aji amarillo paste.
Drizzle with the remaining 1 tablespoon of olive oil and mix gently to combine. Season with salt and freshly ground black pepper to taste.
Arrange the toasted baguette slices on a serving platter.
Spoon a generous amount of the beef and olive mixture onto each crostini.
Garnish with crumbled feta cheese, if desired, before serving immediately.

Chef's Tip & Pairing

For an authentic pairing that honors the theme, serve this crostini with a glass of Chilean Carmenère, whose notes of plum, spice, and smoke perfectly complement the savory beef and paprika.

From the Tini Crostini Collection