Gorgonzola-Crusted Beef Tenderloin Crostini Makes 32 appetizers
Prep Time 15 min
Cook Time 15 min

Nutritional Information

Serving Size 1 appetizer
Amount Per Serving
Calories 150
Calories from Fat 45
Total Fat 5 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 20 mg
Sodium 220 mg
Total Carbs 16 g
Dietary Fiber 1 g
Sugars 1 g
Protein 10 g
Vitamin A 4 %
Vitamin C 0 %
Calcium 2 %
Iron 8 %

Gorgonzola-Crusted Beef Tenderloin Crostini


  • 1 lb. beef tenderloin, cut lengthwise into 3 pieces
  • 6 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
  • 1/4 cup crumbled Gorgonzola cheese [or blue cheese]
  • 1 clove garlic, finely chopped
  • 1 loaf French bread, cut into 32 slices (about 1/2 inch thick)


  1. Season beef, if desired, with salt and ground black pepper. Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in 12-inch nonstick oven-proof skillet over medium-high heat and cook beef, turning occasionally, 5 minutes or until almost done. Remove beef and let stand covered 10 minutes.
  2. Preheat oven to 425°. Spray baking sheet with no-stick cooking spray; set aside.
  3. Combine remaining 4 tablespoons Spread, cheese and garlic in small bowl. Evenly spread on bread. Arrange bread on prepared baking sheet. Bake 8 minutes or until toasted.
  4. Thinly slice beef and arrange on toasts. Top, if desired, with additional cheese. Bake 1 minute or until warm.
  • TIME SAVING TIP: Prepare beef and crostini cheese toasts 1 day ahead. Slice beef, assemble and warm in oven just before serving.

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