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Hot French Dip Crostinis

Ingredients

  • 1/2 lb. Parmesan cheese
  • 1/2 c. mayonnaise
  • 2 tbsp. prepared horseradish
  • 2 tsp. roasted garlic (minced)
  • Salt and pepper to taste
  • 1 tbsp. butter
  • 2 1/2 c. white button mushrooms (sliced)
  • 1/2 c. beef broth
  • 1 baguette (cut into 24 thin slices)
  • 12 slices Off The Bone Roast Beef (cut each slice in half)
  • 12 slices provolone cheese (cut each slice in half)
  • 1/4 c. fresh rosemary (chopped)

Directions

  • 1. Preheat oven to 350ºF
  • 2. Grate Parmesan into 24 piles on a baking sheet. Bake in oven until crisp. Remove from oven and set aside.
  • 3. Whisk together next three ingredients in a small bowl; add salt and pepper to taste. Set aside.
  • 4. Melt butter in large nonstick skillet over medium. Add mushrooms; cook 3-5 minutes. Add beef broth and reduce heat to low; simmer 3-5 minutes. Reduce heat very low to keep warm.
  • 5. Place baguette slices in single layer on baking sheet. Spread mayonnaise mixture on top of each slice. Place ½ slice each of Kretschmar Roast Beef and Kretschmar Provolone on each baguette slice.
  • 6. Bake for 3-5 minutes until heated and cheese is melted. Remove from oven and place on serving platter. Top each baguette slice with a spoonful of mushrooms and baked Parmesan. Sprinkle with fresh rosemary and serve immediately.

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