Roast Beef Appetizer
1 pound loaf Italian or French bread, thinly sliced
Olive oil
½ cup mayonnaise
3-4 tablespoons capers
¼ teaspoon garlic powder
¼ cup grated parmesan cheese
¾ pound rare roast beef, thinly sliced
2 tablespoons chives, chopped
3-4 plum tomatoes, thinly sliced
Fresh dill
Heat oven to 325 to 350 degrees.
Brush bread with olive oil and toast in oven until slightly brown around the edges.
In a small bowl, combine mayonnaise, capers, garlic powder and parmesan.
To assemble: Spread mayo mixture on bread, top with slice of tomato, beef and a sprig of dill.
Serves eight to 10.
Cook's note: Rare beef is best because it will darken as it is exposed to the air.
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