Blog

Roasted Red Pepper, Tomato & Tenderloin Canapés

Posted On: December 7, 2014

We’ve sung our praises about make-ahead appetizers before, but we can’t get enough of this delectable, bite size roasted red pepper and tenderloin canapès.

onions and pepper

Ingredients

  • 1 Beetnik tenderloin
  • 1 baguette, cut into bite size pieces, toasted.
  • 1 tomato
  • 1 red pepper
  • your choice of cheese (we used blue cheese)

Method

Red Pepper

Wash and dry the red pepper. Add full pepper to oven set at 300 for 30 minutes. Set aside and let cool. Slice into thin, bite size pieces (see photos).

Tomato 

In order to transform a tomato into tomato petals, we need to slice the top and the bottom. Stand them on one end and slice downward, curving with the tomato and cutting into the fleshy part. Discard the seeds and juicy bits. Season with salt, pepper and herbs and roast at 250 for an hour. Set aside.

Tenderloin

Generously season with salt and pepper. Place in pan over medium high heat for 2-3 minutes. Flip the tenderloin and sear for 10 – 15 seconds and place in oven for 3 minutes. Take out of the oven and let rest. Slice thin, quarter sized pieces and set aside.

Assembly

Gather the slices of toasted baguette and arrange on a platter. Distribute the toppings as you see fit. For a vegetarian option,  layer the cheese and red pepper onto a piece of bread and serve.

 

tenderloin_pepper

 

 

Find Beetnik in a store near you

Find us in stores

We love hearing
from our customers

Stay informed - Sign up for our mailing list

Get exclusive recipes, tips, health and food news, and coupons delivered right to your inbox.