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