Beef Crostini with Zesty Pepper Spread


  • 1 (12 oz.) loaf French baguette
  • Crisco® Olive Oil No-Stick Cooking Spray
  • 4 ounces cream cheese, softened
  • 1 (8.75 oz.) jar Dickinson's® Sweet 'n' Hot Pepper & Onion Relish divided
  • 1 tablespoon Crisco® Pure Vegetable Oil
  • 1/2 teaspoon minced fresh garlic
  • 1 pound shaved deli-style fully cooked rare roast beef
  • 1/2 cup crumbled blue cheese
  • 2 tablespoons finely chopped fresh parsley
  • Salt and pepper to taste


  1. HEAT oven to 400°F. Cut bread on a diagonal to make 24 (1/2-inch thick) slices. Arrange on ungreased baking sheet. Coat both sides generously with cooking spray. Bake 10 minutes or until lightly toasted, turning after 5 minutes. Leave on baking sheet.
  2. HEAT oil in large skillet over medium heat. Tear roast beef into 1 to 2 inch pieces, tossing to separate pieces. Add beef and garlic to skillet. Cook 30 to 60 seconds. Stir in 1/2 cup relish to coat. Remove from heat.
  3. STIR cream cheese in small bowl until smooth. Stir in remaining relish until well blended. Spread evenly on warm crostini. Top evenly with beef mixture, making a flat layer. Spoon any relish mixture remaining in skillet over beef. Sprinkle evenly with blue cheese. Bake 2 minutes. Sprinkle with parsley, salt and pepper. Serve immediately.

Yield: 2 dozen