Beef Horseradish Crostini

1. Preheat oven to 350 degrees.

2. Brush one side of each bread slice with olive oil.

3. Place bread, oiled side up, on a baking sheet and bake for 12 minutes.

4. Turn slices over and bake 8 minutes more.

5. Cool bread and store in an airtight container up to 3 days.

6. Allow roasted beef to cool completely and slice very thin.

7. This can be done a day ahead.

8. In a bowl, combine horseradish sauce, mustard and thyme.

9. Cover and refrigerate up to 3 days.

10. When ready to serve, spread crostini with horseradish mixture, top with a tomato slice, and then a slice of beef.

11. Top with a small dollop of the horseradish mixture, and garnish with radish slices.

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Nutrient	Quantity
Total fats	2.885 g
Protein	11.4701 g
Carbohydrates	15.861 g
Energy	129.5215 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1492 g
Water	459.2524 g
Aspartic acid	1.175 g
Calcium, Ca	120.8194 mg
Lutein + zeaxanthin	46.4 g
Fiber, total dietary	7.424 g
Carotene, beta	18.56 g
Niacin	3.632 mg
Hydroxyproline	0.042 g
Vitamin A, RAE	0.567 g
Arginine	0.7861 g
Riboflavin	0.2235 mg
Fatty acids, total saturated 20:1	0.004 g
Glutamic acid	2.2109 g
Sodium, Na	198.8202 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0748 g
Total lipid (fat)	2.885 g
Manganese, Mn	0.3202 mg
Fructose	3.2944 g
Proline	0.4837 g
Fatty acids, total saturated 16:0	0.6061 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0573 g
Sucrose	0.464 g
Choline, total	30.16 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0068 g
Fatty acids, total polyunsaturated 18:1 t	0.0964 g
Sugars, total	8.6304 g
Serine	0.4941 g
Fatty acids, total saturated 10:0	0.0011 g
Fatty acids, total saturated 18:0	0.3103 g
Fatty acids, total saturated 20:4 undifferentiated	0.0122 g
Vitamin B-6	0.5023 mg
Selenium, Se	12.3945 g
Ash	2.8809 g
Vitamin D	1.134 IU
Fatty acids, total saturated 18:1 undifferentiated	0.9986 g
Pantothenic acid	0.7656 mg
Phenylalanine	0.5293 g
Copper, Cu	0.2592 mg
Betaine	0.464 mg
Thiamin	0.0778 mg
Retinol	0.567 g
Methionine	0.2879 g
Iron, Fe	2.1616 mg
Carbohydrate, by difference	15.861 g
Phosphorus, P	159.4213 mg
Folate, total	117.9845 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0009 g
Alanine	0.6632 g
Cholesterol	24.3806 mg
Valine	0.6106 g
Fatty acids, total saturated 18:2 undifferentiated	0.143 g
Glycine	0.5124 g
Glucose (dextrose)	4.872 g
Fatty acids, total saturated 14:0	0.0493 g
Zinc, Zn	2.9123 mg
Isoleucine	0.5166 g
Fatty acids, total saturated 12:0	0.0014 g
Fatty acids, total polyunsaturated	0.3058 g
Fatty acids, total saturated 14:1	0.0128 g
Fatty acids, total polyunsaturated 17:1	0.0173 g
Leucine	0.926 g
Tocotrienol, alpha	0.0928 mg
Vitamin A, IU	34.181 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0031 g
Folate, DFE	117.9845 g
Tryptophan	0.1439 g
Vitamin C, total ascorbic acid	68.672 mg
Phytosterols	32.48 mg
Fatty acids, total polyunsaturated 18:1 c	0.8233 g
Fatty acids, total saturated 20:0	0.0009 g
Tyrosine	0.3811 g
Vitamin B-12	1.1113 g
Vitamin K (phylloquinone)	6.4856 g
Fatty acids, total saturated	0.9953 g
Histidine	0.3977 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0054 g
Fatty acids, total monounsaturated	1.1074 g
Threonine	0.5339 g
Folate, food	117.9845 g
Fatty acids, total polyunsaturated 17:0	0.0207 g
Vitamin D (D2 + D3)	0.0283 g
Fatty acids, total polyunsaturated 24:0	0.0031 g
Vitamin D3 (cholecalciferol)	0.0283 g
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0003 g
Fatty acids, total trans	0.0964 g
Fatty acids, total trans-monoenoic	0.0964 g
Magnesium, Mg	53.7709 mg
Lysine	1.0271 g
Potassium, K	1187.9976 mg
Cystine	0.1377 g
Fluoride, F	27.84 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Baguette	24 slices	0	0	0
Radish	4	74.24	15.776	0.464
dijon mustard	1 tablespoon	0	0	0
plum tomato	24 slices	0	0	0
garlic olive oil	3 tablespoons	0	0	0
horseradish sauce	1 bottle	0	0	0
thyme leave	1 teaspoon	0	0	0
filet beef	1	55.2815	0.085	2.421