Instrucciones

1. Prosciutto Goat Cheese Crostini: Preheat oven to 375° F. Slice (12) 1/2-inch slices of bread from the baguette. Place on a baking sheet and brush generously with the olive oil. Sprinkle a little salt on each slice. Bake for about 10 minutes, or until crisp and slightly golden. Remove from oven and cool slightly. Spread some Chèvre Goat Cheese on each crostini. Spread about a tablespoon of Orange Marmalade (or honey) on top of the Chèvre Goat Cheese. Fold the half slices of Prosciutto di Parma and place on top of each crostini. Lay a fresh arugula leaf on top of each crostini.
2. London Broil Crostini with Pub Style Horseradish Sauce: Heat 2 tablespoons of olive oil in a large sauté pan over medium low heat. Add onions and cook on low heat for 30-40 minutes or until the onions are caramelized, being sure to stir every 5 minutes. While the onions are cooking, preheat the oven to 400º F. Place the slices of baguette on a greased baking sheet. Brush each slice with olive oil, then season with salt and pepper. Bake for 5 minutes and remove from the oven. Further slice each slice of cheese so that each one just covers the crostini. Top each crostini with the Cream Havarti Cheese slices, then the London Broil Top Round Roast Beef. Place the crostini back into the oven and bake for 5 minutes or until the cheese is melted. Remove the crostini from the oven and top each with the caramelized onions, then drizzle with the horseradish sauce.
3. Plate and serve the Prosciutto Goat Cheese Crostini and London Broil Crostini with Pub Style Horseradish Sauce together on a dish.
4. Enjoy!

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