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1 French baguette
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Extra virgin olive oil
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Salt and pepper to taste
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Boursin cream cheese or goat cheese, softened
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Robert Rothschild Farm Caramelized Onion Balsamic Spread
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2 Beef tenderloins, 4 oz. each
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Rosemary, freshly minced
Slice the French baguette into 1/4 inch slices, cut on a bias (diagonal). Place 12-14 slices onto a baking sheet and lightly brush top surface with olive oil. Season each slice with a little salt and pepper and place into a 375 degrees F oven. Bake for about 4-5 minutes until lightly brown and slightly crispy. Remove and allow to cool. Spread a layer of cheese on top of each crostini. Spread a layer of Caramelized Onion Balsamic Spread on top of the cheese. Top with very thin slices of beef tenderloin that has just been grilled to desired doneness and allowed to rest. Garnish with a sprinkle of minced rosemary on top of tenderloin. Serve while beef is still warm.