- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 113.2
- Total Fat: 3.6 g
- Cholesterol: 6.1 mg
- Sodium: 332.9 mg
- Total Carbs: 1.5 g
- Dietary Fiber: 0.9 g
- Protein: 6.5 g
Roast Beef Toasts with Lemon and LettuceSubmitted by: CHEF_MEG
IntroductionAs simple, sophisticated hors d'oeuvres. As simple, sophisticated hors d'oeuvres.
1/2 loaf (5 ounces) multigrain or whole wheat baguette bread, toasted and cut into 1 inch slices
6 ounces beef tenderloin or roast beef sliced thin
1 tablespoon olive oil
1 teaspoon anchovy paste (optional but included in nutritional info)
4 ounces frisee lettuce
1 lemon, zested and juiced
2 tablespoons walnuts, toasted and chopped
It's a little different from what you might be used to eating (cook lettuce? Anchovy paste?) It is so yummy--you'll just have to trust me!
This recipe is a great way to use up leftover beef. If you don't have any on hand, stop by the deli or prepared food bar and pick some up.
If you're watching your sodium levels, omit or reduce the amount of anchovy paste.
Heat a large saute pan over medium heat. Add the oil to the pan. Once warm, add the anchovy paste to the hot oil. Stir to combine. Add the lettuce, and saute for 1 minute. Remove from heat and add the lemon juice and zest. Using tongs or a fork, top each bruschetta with the wilted lettuce. Garnish with chopped walnuts.
Serve warm. Makes 12 servings.