Tweet
3/4 pound thinly sliced deli roast beef
3 tablespooons olive oil
2 large cloves garlic, minced
2 loaves (8-ounces each) French bread (about 2 1/2-inch diameter), cut into 1/2-inch thick slices
1 (12-ounce) jar roasted red peppers, rinsed, drained, chopped
2 cups shredded Italian cheese blend
Heat oven to 450?F. In 1-cup glass measure, combine oil and garlic; microwave on HIGH 30 seconds. Lightly brush top side of each bread slice with oil mixture; arrange on 2 baking sheets. Bake in 450?F oven 6 to 8 minutes or until light golden brown.
Layer equal amounts of beef, red peppers and cheese over toasted bread. Return to oven; bake an additional 2 to 4 minutes or until cheese is melted. Serve immediately.
Makes 32 appetizers.
Tip: Bread may be toasted ahead and stored in airtight container.
Tip: You may also substitute fully-cooled Beef Tri-Tip Roast for the deli roast beef.
3 tablespooons olive oil
2 large cloves garlic, minced
2 loaves (8-ounces each) French bread (about 2 1/2-inch diameter), cut into 1/2-inch thick slices
1 (12-ounce) jar roasted red peppers, rinsed, drained, chopped
2 cups shredded Italian cheese blend
Heat oven to 450?F. In 1-cup glass measure, combine oil and garlic; microwave on HIGH 30 seconds. Lightly brush top side of each bread slice with oil mixture; arrange on 2 baking sheets. Bake in 450?F oven 6 to 8 minutes or until light golden brown.
Layer equal amounts of beef, red peppers and cheese over toasted bread. Return to oven; bake an additional 2 to 4 minutes or until cheese is melted. Serve immediately.
Makes 32 appetizers.
Tip: Bread may be toasted ahead and stored in airtight container.
Tip: You may also substitute fully-cooled Beef Tri-Tip Roast for the deli roast beef.
Comment