Crostini with Beef & Caper Mayonnaise can be made ahead, cooled, then stored in an airtight container. Everything else can also be prepped ahead of time, then assembled right before serving. It’s perfect for a light appetizer!


  • 24 slices baguette or small French bread (cut to ¼ to ½ inch thickness)
  • 2 tablespoons olive oil
  • ½ cup mayonnaise
  • 1 teaspoon prepared horseradish (optional)
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh chives
  • 2-4 tablespoons drained capers
  • ¼ teaspoon garlic powder
  • 2-4 Italian plum tomatoes, cut into 24 thin slices
  • ½ lb. thinly sliced cooked roast beef (from deli), cut into 24 pieces
  • fresh chives, chopped


  1. Preheat oven to 350 degrees. Place bread slices on ungreased cookie sheet; brush lightly with oil. Bake for 8-10 minutes or until crisp. Cool 5 minutes or until completely cooled.
  2. Meanwhile, in a bowl, combine the mayo, horseradish (if using), cheese, 2 tablespoons chives, capers, and garlic powder; mix well.
  3. Spread mayo mixture on bread slices; top with a tomato slice and roast beef. Garnish with chives. Makes 24 appetizers.

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...