Roast Beef Canapes– Our summer lunch recipe wagon presents a summer meal you can take to work or camp, or the beach. Our recipes are quick, easy and less than 30 minutes to make. Make our recipes the night before, refrigerate and pack for the next day. Or, on the other hand, you can make our meals and freeze them for next week. Our special today is Roast Beef Canapes
SUMMER RECIPE WAGON: Roast Beef Canapes
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
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 or pack in a 10-hour Cold tote.
Have a Safe, Happy Summer!!
SUMMER CHEF