Rare Roast Beef on a Grissini Bread Stick with Roasted Tomato Aioli

Makes 16-24 appetizers

Roasted tomato aioli (see directions below)
3 tbsp. roasted marinated tomatoes
2 tsp. Dijon mustard
Juice of ½ lemon
1-2 cloves garlic
Pinch fresh ground black pepper
1 ¾ cup mayonnaise
16-24 thin slices rare roast beef, about 3-in. long
16-24 leaves of arugula
16-24 Grissini breadsticks
Roasted tomato aioli
Basil oil
Fresh ground black pepper
Sea salt


1. To make the roasted tomato aioli, mix first five ingredients in a food processor until combined. Stir into mayonnaise.
2. To make the appetizers, lay a slice of roast beef on a flat surface and spread a thin layer of aioli on top. Place one arugula leaf at one end of the sliced beef and spread with a bit more aioli. Place one end of a Grissini breadstick on the arugula leaf and roll. Drizzle with basil oil; sprinkle with salt and pepper.

Note: Appetizers must be made just prior to serving. Making ahead of time will cause the Grissini breadsticks to become soggy.

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