Braveheart Black Angus Beef Canapés
About this Recipe
These delicious appetizers combine lightly grilled Braveheart Black Angus Beef with an indulgent blue-cheese-applewood-bacon spread and zesty herbal vinaigrette. Try them at your next catering event.
Braveheart Black Angus Beef Canapés
Directions
- Spread Blue Cheese Applewood Smoked Bacon Spread (recipe below) on each toast point.
- Rub the tenderloin with olive oil then sprinkle with grill mate. Grill until medium rare, then allow to rest for 5 minutes.
- Slice tenderloin into 1-inch-by-1 ½ inch pieces.
- Place a slice of tenderloin on top of each toast point. Drizzle the top with Herbal Vinaigrette (recipe below). Finish with micro greens, then serve.
Ingredients
- 1 1 lb Braveheart® Black Angus Beef Tenderloin, Roast
- 1 tsp McCormick® Grill Mates
- 1/2 cup microgreens
- 1 tsp Piancone® Oil, Olive
- 40 toast points
Blue Cheese Applewood Smoked Bacon Spread
Directions
Place all ingredients in a bowl and mix together. Refrigerate up to one week.Ingredients
- 1 cup Ridgecrest® Bacon, Applewood Slice(s), cooked and chopped
- 1/4 lb cheese, blue
- 1/2 lb West Creek® Cream Cheese
Herbal Vinaigrette
Directions
- In a blender or food processor add egg, vinegar, walnuts, garlic, basil, oregano and 1/4 cup oil. Puree this mixture.
- While the machine is running, slowly add the remaining oil. Refrigerate for up to 1 week.
Ingredients
- 1/4 cup Piancone® Vinegar, Balsamic
- 1/2 cup Peak Fresh Produce® Basil
- 1 egg, yolk(s)
- 2 Peak Fresh Produce® Garlic, Clove(s)
- 1 1/2 cup Piancone® Oil, Olive, Extra Virgin
- 1/2 cup Peak Fresh Produce® Oregano
- 1/4 cup walnuts