Beef Crostini with Pesto Mayonnaise

 

1 1/4

pounds beef tenderloin

1

tablespoon olive or vegetable oil

1/2

teaspoon salt

1/2

teaspoon coarsely ground pepper

1/2

teaspoon crushed dried rosemary leaves

1/4

cup basil pesto

1/4

cup mayonnaise or salad dressing

24

diagonally cut slices (1/2-inch-thick) baguette-style French bread (from 10-ounce loaf)

3

tablespoons olive or vegetable oil

24

small fresh basil leaves

• 1 Heat oven to 450°. Place beef in ungreased shallow baking pan. Brush with 1 tablespoon oil; sprinkle all sides with salt, pepper and rosemary. Insert meat thermometer so tip is in thickest part of beef. Bake uncovered 20 to 25 minutes or until thermometer reads at least 140°. Cover beef with aluminum foil and let stand 10 to 15 minutes until thermometer reads 145°.
• 2 While beef is baking, mix pesto and mayonnaise in small bowl.
• 3 Reduce oven temperature to 400°. Brush bread slices with 3 tablespoons oil. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 6 to 8 minutes or until crisp.
• 4 Meanwhile, cut beef into thin slices. Top each bread slice with beef and 1 teaspoon pesto mayonnaise. Garnish with basil leaf. Arrange appetizers on serving platter.