Make these mini-meat-and-potato mouthfuls, with surprising kick from a bit of wasabi, for a casual gathering.
California Beef Crostini
- Prep Time 20 min
- Total 60 min
- Servings 30
- Ingredients 9
Ingredients
- 10 small (about 2-inch) Yukon gold or red potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon garlic salt
- 1/4 cup mayonnaise
- 1 teaspoon wasabi powder or prepared horseradish
- 1/4 teaspoon minced garlic
- Dash white pepper
- 1/4 lb. shaved London-broil roast beef (from deli)
- 30 slices pimiento-stuffed green olives
Instructions
-
Step1Heat oven to 400°F. Cut off ends of each potato; discard ends. Cut potatoes into 3/8-inch-thick slices (about 3 per potato). Place slices on ungreased cookie sheet. Brush slices with oil; sprinkle each with garlic salt.
-
Step2Bake at 400°F. for 15 to 20 minutes or until tender and golden brown. Cool 20 minutes or until completely cooled.
-
Step3Meanwhile, in small bowl, combine mayonnaise, wasabi powder, garlic and pepper; mix well.
-
Step4To serve, place potato slices on serving platter. Top each with about 1/2 teaspoon mayonnaise mixture. Top with roast beef. Garnish each with olive slice.
Nutrition
55
Calories
2g
Total Fat
1g
Protein
8g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Appetizer
- Calories
- 55
- Calories from Fat
- 20
- Total Fat
- 2g
- 3%
- Saturated Fat
- 0g
- 0%
- Cholesterol
- 5mg
- 2%
- Sodium
- 100mg
- 4%
- Total Carbohydrate
- 8g
- 3%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 2%
- 2%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
1/2 Starch; 1/2 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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