Roast Beef Bruschetta

• loaf French baguette, cut into 1/4-inch slices↗1 loaf
• olive oil↗4 tablespoons
• whipped cream cheese↗1⁄2 cup
• horseradish, to taste↗1 tablespoon
• flat iron steak↗1⁄2 lb
• fresh coarse ground black pepper↗1⁄4 teaspoon
• coarse sea salt↗1⁄4 teaspoon
• plum tomatoes, thinly sliced↗4
• basil, thinly sliced↗4 tablespoons

Step-by-step instructions

1. 1

   Season beef with salt and pepper. Beef is best if grilled on the BBQ, cooked to medium-rare, but it can also be broiled or pan roasted. Let rest until cool. Thinly slice.

2. 2

   Heat oven to 375°. Brush both sides of bread slices with oil. Place on ungreased cookie sheet. Bake about 5 minutes, turning once, or until crisp. Cool 5 minutes.

3. 3

   Mix horseradish into cream cheese to taste.

4. 4

   To assemble: Spread horseradish cream cheese on one side of bread slices, then top with one slice of beef, one slice of tomato and a sprinkle of basil.

5. 5

   Bread can be prepared several days ahead. Keep in an airtight container. Beef can be grilled or roasted the day before. The horseradish cream cheese and the tomatoes and basil can be prepared several hours in advance. Keep beef, cream cheese and veggies covered and refrigerated until about an hour before. Bruschetta can be assembled at that time. The cream cheese keeps the bread from getting limp.