Receive our Newsletter
Thank you for signing up to our newsletter.
The hush lifestyle delivered straight to your inbox with news, promotions and favourite content from our blog.

Receive our Newsletter

Like what you're reading? Want more? Sign up here to receive our newsletter!

Crostini with Rare Roast Beef, Parsley & Walnut Pesto

A great sharing starter or festive canapé, these bite-sized crisp crostini are topped with succulent rare roast beef and a nutty festive-flavour pesto...

An exclusive recipe from boutique catering company Bobs'i'loula, who recently cooked up a storm at our blogger wreath making event!


Crostini with Rare Roast Beef, Parsley & Walnut Pesto

Serves 15

I N G R E D I E N T S 

Crostini:
1 small ciabatta, sliced into 15 rounds
Olive oil
Sea salt

Parsley & Walnut Pesto, makes 250g:
1 garlic clove, crushed
50 walnuts, roughly chopped
40g flat leaf parsley (use the stalks as well as the leaves) roughly chopped
30g grated parmesan
120ml extra virgin olive oil
A squeeze of lemon juice
Salt and pepper

200g rump steak
Salt and pepper
Flat leaf parsley sprigs

M E T H O D 

Preheat your oven to 180c. 

First, make your crostini. Place the sliced rounds onto a baking try lined with greaseproof paper. Drizzle over a little olive oil and a generous pinch of sea salt. Bake in the oven at 180c for 8 minutes until they are golden and toasted. Remove and leave to cool. 

For the pesto, whizz together all the ingredients in a food processor until you have a rough, oily paste.

Cook the steak in a hot frying pan for a couple of minutes on each side until just rare. Season and set aside to rest for at least 10 minutes. When you are ready to assemble your crostini, slice the steak into long thin strips, spread a little pesto onto the crostini, lay a generous amount of steak on top and finish off with more salt and pepper and a parsley sprig.


Recipe by Bobs’i’loula

Tags: foodchristmasfestive foodcanapésmeat
Posted on 19th December 2016 by Hush

Comments:

Facebook
Disqus