CALIFORNIA BEEF CROSTINI

California Beef Crostini image

Make these mini-meat-and-potato mouthfuls, with surprising kick from a bit of wasabi, for a casual gathering.

Provided by Betty Crocker Kitchens

Time 1h

Yield 30

Number Of Ingredients 9

Ingredients

10 small (about 2-inch) Yukon gold or red potatoes
1 tablespoon olive oil
1/2 teaspoon garlic salt
1/4 cup mayonnaise
1 teaspoon wasabi powder or prepared horseradish
1/4 teaspoon minced garlic
Dash white pepper
1/4 lb. shaved London-broil roast beef (from deli)
30 slices pimiento-stuffed green olives

Steps:

Heat oven to 400°F. Cut off ends of each potato; discard ends. Cut potatoes into 3/8-inch-thick slices (about 3 per potato). Place slices on ungreased cookie sheet. Brush slices with oil; sprinkle each with garlic salt.
Bake at 400°F. for 15 to 20 minutes or until tender and golden brown. Cool 20 minutes or until completely cooled.
Meanwhile, in small bowl, combine mayonnaise, wasabi powder, garlic and pepper; mix well.
To serve, place potato slices on serving platter. Top each with about 1/2 teaspoon mayonnaise mixture. Top with roast beef. Garnish each with olive slice.

Nutrition Facts : Calories 55, Carbohydrate 8 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 100 mg, Sugar 0 g