Rye bread triangles with roast beef and horseradish
The tastiest platter for a shared event
Serves
6 - 8
Prep Time
25 mins
Cook Time
10 mins
Need a platter that screams fancy but takes about as much effort as wrapping a present five minutes before the rellies arrive? These rye bread triangles are your new festive best mate. Toasty, crunchy bases piled with juicy roast beef, or yesterday’s steak if you’re clever, a zippy horseradish cream, and a little sprinkle of microgreens to make it all look posh. It’s got that “I totally planned this” vibe, minus the stress. Bang it on a platter in the shape of a Christmas tree and watch them disappear faster than the good crackers.
Print
ShareIngredients
1 loaf New Zealand rye bread
300g lean roast beef
thinly sliced or leftover steak100g baby spinach leaves
washed and dried½ cup sour creami
2 Tbsp horseradish
preparedjuice of ½ lemon
1 small bunch of microgreens
olive oil
for toasting
Method
In a small bowl, mix sour cream with the horseradish and lemon juice. Season lightly with salt and pepper.
Taste and adjust the horseradish to get the right kick and set aside.
Slice the rye bread into roughly 12 large squares, then cut each square diagonally into two triangles, making about 24 triangles.
Lightly butter or brush the rye triangles with olive oil.
Toast them in the oven for 8–10 minutes or until golden and crisp.
Spread a thin layer of horseradish cream on each toasted rye triangle.
Top with a small handful of baby spinach leaves, then a slice or two of roast beef.
Add a small dollop more horseradish cream on top of the beef if you like a stronger flavour.
Finish with a few delicate microgreens on each triangle for freshness and colour.
Place the triangles on a large serving platter in neat rows or a festive shape.
Garnish the platter with extra microgreens or small sprigs of fresh herbs like parsley or dill.
