Make 16 of these indulgent canapes with our simple step by step beef toastie canapes recipe - in just 30 mins.
The richness of the blue cheese and Cheddar pair perfectly together in this recipe. Slice your baguette, bake in the oven drizzled in oil and top with this deliciously cheesy topping. Not forgetting tender cuts of beef and punchy gherkin for an added boost of flavour.
Ingredients
- 1tbsp extra virgin olive oil, plus extra to drizzle
- baguette, sliced thinly into 16 slices
- 100g pack roast beef, torn into crostini sized pieces
- 70g blue cheese, crumbled
- 40g Cheddar cheese, grated
- 1tbsp horseradish sauce
- 3tbsp crème fraiche
- 16 cocktail cornichons (tiny gherkins), cut in half diagonally
WEIGHT CONVERTER
Method
- For the crostini base: Heat the oven to 200C Fan/Gas 7. Put the baguette slices on a baking tray, drizzle with the oil and season. Cook for 10 mins until they are golden and crisp. Leave to cool.
- For the beef toastie: Heat the grill to high. Put the crostini on another baking tray lined with baking paper, and divide the pieces of beef evenly between them.
- Mix the crumbled blue cheese and grated Cheddar with the horseradish and crème fraiche. Spoon on top of the beef and grill for 2 mins to melt.
- Move the crostini onto a serving plate and top each one with 2 cornichon halves to finish off.
Top tips for making beef toastie canapes
This recipe would work just as well with pork or lamb instead.
You might also like...
Video the Week
Rose Fooks is Deputy Food Editor at Future Publishing, creating recipes, reviewing products and writing food features for a range of lifestyle and home titles including GoodTo and Woman&Home. Before joining the team, Rose obtained a Diplome de Patisserie and Culinary Management at London’s Le Cordon Bleu. Going on to work in professional kitchens at The Delaunay and Zedel.
- Jess MeyerFood Editor
-
Crispy rosemary and garlic potatoes
Coating your roasties in polenta makes them extra crisp without the need for excessive oil...
By Jess Meyer Published
-
Roast red cabbage, carrots and parsnips with cranberry glaze
Our cranberry glaze adds gloss and sweetness and elevates roast veg to something truly special...
By Jess Meyer Published
-
Blood orange, radicchio, pistachio and Stilton salad
This colourful first course of blood orange, radicchio, pistachio and Stilton salad is light and refreshing, so it makes the perfect start to your festive feast...
By Jess Meyer Published
-
Feta and spinach stuffed chicken
This feta and spinach stuffed chicken is cooked in 25 minutes and only has four steps in the method
By Jessica Ransom Published
-
Sweet potato and courgette fish cakes
These sweet potato and courgette fish cakes take 30 minutes to make and can be served with chips, salad, or steamed veg on the side...
By Rose Fooks Published
-
Chicken and spinach lasagne
This chicken and spinach lasagne is a great new take on the family favourite and it’s easy to prepare during the day to cook come dinner time...
By Jessica Ransom Published
-
5 easy ways to let children take risks (without your anxiety going through the roof)
Here's why allowing children to put themselves in 'healthy' risk situations is actually good for them
By Selina Maycock Published
-
I’m a child psychologist - this 2-step technique will stop your kids answering back… and it sounds so easy
We've spoken to a child psychologist and parenting expert about how to handle kids who answer back, and she shared a simple two-step tip.
By Ellie Hutchings Published
-
Mary Berry's Ultimate Christmas: Recipes, guest stars and where to watch
BBC viewers can enjoy a slice of Mary Berry's Ultimate Christmas in December, with the British chef sharing recipes, tips and tricks to cooking the perfect Christmas dinner.
By Emily Stedman Published