This Beef & Horseradish crostini is exactly that. We’re pairing the deep, rich, and robust flavour of our premium Beef salami with the fiery, clearing heat of fresh horseradish and cool, velvety crème fraîche. It’s elegant, it takes less than ten minutes to put together, and it commands attention the second you set it down on the table.

The Lineup (Makes 10–12 Crostini)

  • 100g Beef Salami – Sliced thinly. The rich, meaty depth of the beef is the absolute star here.

  • 1 Baguette – Sliced into thin rounds.

  • 200g Crème Fraîche – Sour cream works in a pinch, but crème fraîche gives you that luxurious, thick texture we want.

  • 2–3 tbsp Horseradish Cream – Adjust according to how much you like that nostril-clearing kick.

  • 1 Lemon – Zest only.

  • Fresh Chives – Finely snipped, for a bright pop of green.

  • Olive Oil – For brushing.

The Method

1. The Crispy Base

Preheat your oven to 180°C. Arrange your baguette slices on a baking tray, brush both sides lightly with olive oil, and bake for 6–8 minutes until they are golden and snap when you bite them. Let them cool slightly so they don't melt your topping.

2. Whip the Cream

In a small bowl, mix together the crème fraîche, horseradish cream, and a pinch of salt. Taste it—it should have a distinct, fiery punch that is immediately softened by the richness of the cream. Fold in half of the lemon zest.

3. Layer the Boldness

Take a cooled crostini and spread a generous dollop of the horseradish crème fraîche across it.

4. The Main Event

Take a slice (or two) of the Beef salami, ruffle it up so it has some height, and press it gently into the cream. Ruffling the meat doesn't just look professional; it creates little pockets that catch the garnish.

5. The Final Touch

Garnish the top with a sprinkle of fresh chives and the remaining lemon zest for a hit of brightness.

The Verdict

The texture contrast here is unmatched: the crunch of the bread, the cloud-like cream, and the chewy, savoury depth of the Beef salami. Pair these small plates with a peppery cool-climate Shiraz or a dark, malty craft ale to match the richness of the beef.