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Christmas Prime Rib Crostini with Horseradish Cream

Christmas prime rib crostini pair crisp, lightly golden baguette toasts with thinly sliced prime rib, baby arugula, and tangy horseradish cream. Chill the cream for at least 15 minutes, then assemble the bites just before serving.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling 15 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the horseradish cream
  • 0.5 cup sour cream
  • 2 tbsp horseradish prepared
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice fresh
  • 0.25 tsp salt kosher
For the crostini
  • 1 baguette about 12 ounces, cut into 24 1/2-inch slices
  • 2 tbsp olive oil
For the assembly
  • 1 lb prime rib cooked, thinly sliced
  • 2 cups arugula baby
  • 2 tbsp chives fresh, minced

Equipment

  • 1 rimmed baking sheet

Method
 

Make the horseradish cream
  1. Stir together the sour cream, prepared horseradish, Dijon mustard, fresh lemon juice, and kosher salt.
  2. Cover and refrigerate for at least 15 minutes.
Toast the crostini
  1. Heat the oven to 400°F.
  2. Arrange the baguette slices in a single layer on a rimmed baking sheet.
  3. Brush both sides of the slices with olive oil.
  4. Bake for 8–10 minutes, flipping halfway through, until crisp and lightly golden.
Assemble the crostini
  1. Spread each toast with about 1 teaspoon of horseradish cream.
  2. Divide the prime rib, arugula, and chives among the toasts, then serve right away.

Notes

For the crispest bites, assemble just before serving. Refrigerate leftover horseradish cream for up to 3 days; assembled crostini do not freeze well. For a dairy-free option, use dairy-free sour cream.