1 lb. roast beef, sliced thin
1 French baguette, thingly sliced on an angle
1 cup melted butter, clarified preferred
1 cup olive oil
1 cup Pamesan cheese
1/2 cup fresh basil, chiffonade (cut into ribbon-like strips)
8 oz. jar prepared horseradish sauce
8 oz. wheel Brie, skin removed, cut into 1/2" slices
1/2 cup toasted almond slivers for garnish
20 cornichon (minuture whole sweet pickles), thinly sliced lenth-wise for garnish

Procedures :
Toss baguette slices with melted butter, olive oil, Parmesan cheese, and chiffonaded basil. Toast in oven at 375�F until lightly browned. Cool. Spread toasted bread slices with prepared horseradish sauce, arrange with 2-3 thin slices of roast beef. Place a slice of Brie cheese on each piece and place in 375�F oven, until melted. Remove from oven, garnish immediately with almond slivers and cornichon slice. Serve warm.
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Category : Appetizers