Featured Pinch Tips Video
- 18 slice
- thinly sliced prime rib cooked rare.
- 1 Tbsp
- hot horseradish
- 1/4 c
- creme fraiche or mascarpone.
- 1/4 tsp
- fresh ground pepper & coarse sea salt
1Slice the baguette into one inch slices or wider if you prefer. Lightly toast each side, (toaster oven works great) and lightly butter one side and sprinkle with a bit of garlic salt.
2Thinly slice your left over rare roast and pile pieces on top of the baguette. Pop in a preheated toaster oven or regular oven and cook for just a few minutes, long enough to warm the meat. Top with a bit of fresh ground pepper and a few grains of sea salt.
3Mix the horseradish and Creme Fraiche together and spoon a bit on the top of each baguette or alternatively simply supply a bowl with the dip in it and a spoon and guests can put their own on.