Prime Rib and Applewood Smoked Horseradish Crostini

Ingredients:

• One large French baguette, sliced into ½-inch rounds
• ¼ cup olive oil
• ¼ cup butter, melted
• ½ lb thinly shaved leftover prime rib or seared ribeye (very rare)
• ¼ cup Bookbinder's Applewood Smoked Horseradish
• 1 cup baby arugula
• ¼ cup packaged fried shallots (or French fried onions)

Directions:

Prepare the Crostini:
Preheat your oven to 425°F.
In a small bowl, combine melted butter and olive oil. Brush each baguette slice with the mixture.
Arrange the baguette slices on a baking sheet and bake for 5-6 minutes or until lightly toasted.

Assemble the Crostini:
Remove the toasted baguette slices from the oven.
Top each crostini with a small stack of shaved prime rib.
Return to the oven for an additional 1-2 minutes to warm through.

Serve and Finish:
Arrange the warmed crostini on a serving platter.
Top each with a few arugula leaves, a dollop of Bookbinder's Applewood Smoked Horseradish, and a sprinkle of fried shallots.