3 baguette loaves
Kraft horseradish mayo
1 bottle roasted red peppers
1 pkg roast beef sandwich meat
1 cup fresh baby spinach
2 tbsp olive oil
Step 1: Preheat oven to 350 degrees F and line a cookie sheet with foil.
Step 2: Cut the bread into disks, about 1 inch thick, more or less. When oven is at temperature, place bread in oven on middle rack and set timer to 7 minutes.
Step 3: While bread is toasting, pour the olive oil in a frying pan and heat on medium-high.
Step 4: Slice the onion in very thin half-moon slivers. When the oil is hot hot, sautee the onions until they caramelize into a nice golden brown. When done, set aside.
Step 5: When the bread is done, take them out of the oven and let them cool. Next, cut the roast beef sandwich meat slices in half. Each crostini will need just one half of a slice (or double if you’d like). Set aside.
Step 6: Next, roughly chop the roasted red peppers and set aside. Lastly, cut the fresh baby spinach into thin strips (chiffonade-style).
Step 7: Squeeze a small amount of horseradish mayo on top of the bread, enough to cover the surface.
Step 8: Layer on the roast beef, and top it with a pinch of caramelized onion, roasted red pepper and a bit of spinach.