Grilled Steak Crostini

Directions

Horseradish Aioli

1. Mince garlic cloves twice to create a fine paste (or mince and press with the back of a spoon against the side of a bowl).
2. Place garlic in medium bowl and whisk egg yolk with garlic.
3. Slowly add lemon juice to egg mixture while continuing to whisk.
4. Add olive oil a few drops at a time to egg mixture, whisking continuously. Once a third of the oil has been added, continue to add remaining oil in a slow steady stream while whisking continuously (It is important to add oil slowly so the egg and oil will emulsify).
5. Add mustard, salt, pepper and horseradish. Whisk until incorporated.
6. Horseradish Aioli can be stored in the refrigerator for up to 3 days in an air-tight container.
   Yields 1½ cups

Crostini

1. Preheat oven to 375°F (190°C).
   
2. Cut Kinnikinnick Hot Dog Buns into ¼ inch thick slices (approx. 8 pieces). Place cut pieces on baking tray and drizzle with olive oil.
3. Bake in preheated oven for 7 - 10 minutes or until desired crispness turning once during baking. Remove from oven and set aside. 

Assembly

1. Cut Roma tomatoes into 8 slices each.
2. Top each Crostini with a dollop of Horseradish Aioli and a slice of Roma tomato.
3. Nestle a piece of grilled steak on top of each tomato.
4. Optional: finish with fresh arugula and balsamic reduction.
   Yields 16 appetizers