5NEWS Grill: Hot French Dip Crostinis
1/2 lb Parmesan Cheese
1/2 cup mayonnaise
2 TBSP. prepared horseradish
2 tsp. roasted garlic (minced)
salt and pepper, to taste
1 TBSP. butter
2 1/2 cup white button mushrooms, sliced
1/2 cup beef broth
1 baguette (cut into 24 thin slices)
12 slices Kretschmar Off The Bone Roast Beef (cut each slice in half)
12 slices Kretschmar Provolone Cheese (cut each slice in half)
1/4 cup fresh rosemary (chopped)
Preheat oven to 350 degrees.
Grate parmesan into 24 piles on baking sheets. Bake in oven until crisp.
Remove from oven and set aside.
Whisk together next three ingredients in a small bowl; add salt and pepper to taste. Set aside.
Melt butter in large nonstick skillet over medium heat. 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.
Place baguette slices in single layer on baking sheet. Spread mayonnaise mixture on top of each slice. Place 1/2 slice each of Kretschmar Roast Beef and Kretschmar Provolone on each baguette slice.
Bake for 3-5 minutes until heated and cheese is melted. Remove from oven and place on serving platter. Top each bagutte slice with a spoonful of mushrooms and baked Parmesan.
Sprinkle with fresh rosemary and serve immediately.