California Beef Crostini

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

  • prep time 20 min
  • total time 60 min
  • ingredients 9
  • servings 30

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
  • 1 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.
  • 2 Bake at 400°F. for 15 to 20 minutes or until tender and golden brown. Cool 20 minutes or until completely cooled.
  • 3 Meanwhile, in small bowl, combine mayonnaise, wasabi powder, garlic and pepper; mix well.
  • 4 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 Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Appetizer
    Calories
    55
    (
    Calories from Fat
    20),
    % Daily Value
    Total Fat
    2g
    2%
    (Saturated Fat
    0g,
    0%
    ),
    Cholesterol
    5mg
    5%;
    Sodium
    100mg
    100%;
    Total Carbohydrate
    8g
    8%
    (Dietary Fiber
    0g
    0%
      Sugars
    0g
    0%
    ),
    Protein
    1g
    1%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    2%;
    Calcium
    0%;
    Iron
    2%;
    Exchanges:
    1/2 Starch; 1/2 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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