A delicious appetizer for any occasion. Perfect for all seasons. 


1 whole grain baguette, cut into ¼-in (0.5 cm) slices, about 16  

Olive oil, plus more if needed

Salt and freshly ground black pepper


2 Tbsp (30 mL) olive oil

2 large red onions, peeled and very thinly sliced 

1 large garlic clove, smashed and minced

1 Tbsp (15 mL) brown sugar, plus extra if needed

2 Tbsp (30 mL) balsamic vinegar


½ cup (125 mL) crème fraiche, mayo or sour cream

2 Tbsp (30 mL) creamed horseradish 

2 tsp (10 mL) tarragon vinegar

½ tsp (2 mL) Dijon mustard


2 lbs (1 kg) Reverent Acres water buffalo sirloin tip roast, well trimmed 

3 Tbsp (45 mL) olive oil

Salt and freshly ground black pepper

3 Tbsp (45 mL) finely chopped fresh tarragon

Preheat oven to 325 F (160 C). On baking sheet, arrange baguette slices in a single layer. Brush lightly with olive oil with and season with salt and pepper.  Bake until crisp and pale golden on both sides, about 15 to 20 minutes. Remove, cool to room temperature and store in an air-tight container until ready to use. Can be stored up to 5 days.

To make caramelized onions, heat oil in a large heavy-bottomed frying pan over medium heat. Add onions and garlic and sauté over medium heat, stirring often until they begin to soften. Add sugar and vinegar and continue to sauté, stirring occasionally until lightly golden and caramelized, about 25 to 35 minutes. Add a splash of water if needed. Remove to a small bowl and cool. Cover and refrigerate until ready to use. Can be refrigerated for up to a week. 

To make horseradish cream combine crème fraiche, horseradish, vinegar and Dijon in a bowl.  Whisk together until smooth and creamy. Transfer to a squeeze tube and refrigerate until ready to use. Best when used within a couple of days. 

Remove roast from refrigerator and rest at room temperature. Place oven rack in centre of oven and preheat oven to 425 F (220 C). Rub roast with 1 Tbsp (15 mL) oil and generously season with salt and lots of freshly ground black pepper. Heat 2 Tbsp (30 mL) olive oil in a large, oven-proof frying pan. until it nearly begins to smoke. Carefully place roast in pan and sear about 3 to 4 minutes per side.

  Transfer frying pan with roast to oven and roast, turning meat occasionally with tongs, until an instant read thermometer inserted into the centre of meat registers 125 F (52 C) for very rare to rare, about 20 minutes. For medium rare, roast until centre of meat reads 130 F (54 C) when tested, about 5 minutes longer. Remove from oven and place roast on a board and cool to room temperature. Tightly wrap with plastic wrap and refrigerate until chilled, at least 4 hours or overnight. 

When ready to serve, remove from refrigerator and remove wrap. Place roast on a cutting board and shave crosswise into very thin ⅛-in (6 mm) slices. Arrange crostini on a serving tray. Top each with a generous teaspoon of caramelized onions. Place a couple pieces of shaved roast on top of each and squeeze a dollop of horseradish cream on top of each. Sprinkle with fresh tarragon and serve. 

Serves 8 or makes approximately 16 crostinis.   

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