' Le Cuvier - RP29-Roast Beef Stack on Olive Crostini

RP29-Roast Beef Stack on Olive Crostini

Roast Beef Stack on Olive Crostini

Excellent with Le Cuvier 2009 Cabernet Sauvignon

Caramelized Onions:

1 large onion                                                           

2 Tbsp thinly sliced butter                                   

salt to taste


1 large onion                                                     

2 carrots

2 celery stalks

2 Tbsp butter

2-4 Tbsp red wine    

4 cups Swanson beef stock 

Stack & toppings:

Roast beef, thinly sliced, rolled & cut into 1-inch pieces

sharp white cheddar cheese, cut into 1¼-inch squares

Crostini ingredients:

Olive bread loaf

Olive oil spray 

Prepare crostini: Preheat oven to 400°. Slice olive bread into small canapé-sized pieces. Lightly spray olive oil (or use an olive oil mister) on bread pieces. Toast the bread pieces in oven.  Set aside to cool. 

Carmelize the onions by sautéing in butter & salt in skillet until golden brown. Set aside.

Gravy: Sauté onion, carrots, & celery in butter. Add beef stock & wine, & reduce by half. Strain & discard spent vegetables. Make a roux of butter & flour & temper stock with roux to desired consistency.

Assemble: Prepare “open face sandwich” style by stacking from the bottom up on olive bread crostini: Cheese square, caramelized onions,  & roast beef piece. Drizzle with warm gravy.