Bruschetta with roast beef
1 serving
20 minutes
Bruschetta with roast beef is an exquisite appetizer of Italian cuisine, where the tenderness of the meat, the crunch of grain bread, and the slight tartness of cranberry sauce harmoniously combine. The origins of bruschetta trace back to medieval Italy, where peasants used toasted bread as a base for simple yet hearty dishes. In this recipe, roast beef marinated in a fragrant mix with Worcestershire sauce and mustard gains rich flavor and tenderness, complemented by the freshness of salad, tomatoes, and pickles. The cranberry sauce adds zest while the vinaigrette unites all ingredients into a gastronomic symphony. This bruschetta makes an excellent appetizer for a festive dinner or simply a refined snack perfectly suited to a glass of red wine.
1
For cranberry sauce: put cranberries in water, add 50 grams of sugar, 3 grams of thyme, 3 grams of garlic, salt and pepper to taste. Cook until thickened.
- Cranberry: 100 g
- Water: 200 ml
- Sugar: 60 g
- Thyme: 5 g
- Garlic: 3 g
- Salt: to taste
- Ground black pepper: to taste
2
To marinate meat, mix 50 grams of olive oil, 5 grams of Worcestershire sauce, 10 grams of sugar, mustard, 2 grams of thyme, and salt and pepper. Place the meat in this mixture to marinate in the refrigerator. If it's 1 kg of meat, leave it to marinate for 6-8 hours.
- Olive oil: 50 ml
- Worcestershire sauce: 10 g
- Sugar: 60 g
- French mustard: 10 g
- Thyme: 5 g
- Salt: to taste
- Ground black pepper: to taste
3
After the meat is marinated, bake it in the oven. The baking time corresponds to the weight — if it's 1 kg of meat, bake for 1 hour. Then cool the meat and slice it thinly against the grain.
- Roast beef: 50 g
4
Toast the grain bread in olive oil. Dress the lettuce leaves with vinaigrette, add cranberry sauce, and place on the bread.
- Whole wheat bread: 30 g
- Olive oil: 50 ml
- Mix of salad leaves Pati mix ""Belaya Dacha"": 15 g
- Vinaigrette sauce: 5 ml
- Cranberry sauce: 5 ml
5
Slice pickled cucumber and tomatoes into rounds and place them on the bruschetta, then top with roast beef.
- Pickles: 10 g
- Tomatoes: 20 g
- Roast beef: 50 g