Roast Beef Appetizer

 
Updated 1/18/2011 12:35 PM

1 pound loaf Italian or French bread, thinly sliced

Olive oil

 

cup mayonnaise

3-4 tablespoons capers

teaspoon garlic powder

cup grated parmesan cheese

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.