Crostini with 2 toppings

title="Crostini with 2 toppings"
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• 
  8 Servings


• Capable cooks

Here are two tasty ideas to get your party off to a great start.

Featured in
Beef recipes, Beef, lamb & veal recipes

Ingredients

• 120g packet crostini toasts

Beef with beetroot relish

• 250g scotch fillet steak, trimmed


• Olive oil cooking spray


• 1 small beetroot, peeled, grated


• 1/4 cup firmly packed brown sugar


• 2 tablespoons red wine vinegar


• 2 tablespoons chopped fresh chives

Tuna salsa verde

• 95g can tuna in oil, flaked, oil reserved


• 2 tablespoons finely chopped fresh flat-leaf parsley leaves


• 2 tablespoons finely chopped fresh chives


• 1/4 small red onion, finely chopped


• 1 tablespoon lime juice


• 1 teaspoon wholegrain mustard

Method

• 
  
  
  Step 1
  
  
  
  
  Make beef with beetroot relish: Heat a frying pan over high heat. Spray steak with oil. Cook for 4 to 5 minutes each side for medium or until cooked to your liking. Remove from pan. Stand for 5 minutes. Thinly slice. Place beetroot, sugar and vinegar in a saucepan. Stir over medium heat until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, covered, for 8 minutes or until beetroot is tender.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Make tuna salsa verde: Place tuna and reserved oil in a bowl. Add parsley, chives, onion, lime juice and mustard. Stir to combine.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Arrange crostini on a platter. Top half the crostini with beetroot mixture. Arrange beef slices on beetroot. Sprinkle with chives. Top remaining crostini with tuna salsa verde. Serve.
  
  
  

Nutrition

• 443 kj

  Energy




• 5g

  Fat Total




• 2g

  Saturated Fat





• 9g

  Protein




• 22mg

  Cholesterol




• 88.71mg

  Sodium




• 6g

  Carbs (sugar)




• 6g

  Carbs (total)

All nutrition values are per serve

• Author: Cathie Lonnie


• Image credit: Mark O'Meara


• Publication: Super Food Ideas

Source: taste.com.au