Instead of French bread, try serving these canapes on mini bagels, sliced in half and toasted
8 ounces thinly sliced rare roast beef
1 tablespoon red wine vinegar
2 tablespoons olive oil
1 tablespoon snipped chives or dill
¼ teaspoon salt
1 loaf French bread ( about 16 by 3 inches)
½ cup mayonnaise
24 small strips pimiento or roasted pepper
Chive or dill sprigs
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Cut beef slices crosswise into 2 -inch wide strips. In a bowl, combine oil, vinegar, chives and salt until well mixed. Add the beef slices and toss to coat thoroughly with the oil mixture. Let it stand for about 10 minutes to marinade.
Meanwhile, slice French bread into 24 ¼-inch thick slices. Spread one side of each bread slice with 1 teaspoon mayonnaise.
Top the mayonnaise with the roast-beef strips, folding them to fit neatly on the bread. Garnish the top of each canape with a pimiento strip and a piece of chive or dill.
Arrange the canapes on a platter and serve immediately
Cuisine Writer
