Roast Beef Crostini

Roast Beef Crostini Recipe

Recipe Items

This grilled roast beef uses the traditional flavors along with Butcher BBQ Prime Dust to take it over the top. The horseradish Crème fraîche is great on prime rib too.

Roast Beef Crostini Recipe


Horseradish Crème fraîche

  • 1 pint heavy whipping cream
  • 2 tablespoons cultured buttermilk
  • 1/4 cup prepared horseradish
  • 1 tablespoon minced green onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • baguette (or other crusty bread), sliced
  • butter for the bread


Preheat your Yoder Smokers YS640 to 250°F. Mix the Butcher BBQ Prime Dust with the vegetable stock (or equal amount of water) in an injection mixer. Add the rosemary and thyme. Shake well until all the powder is dissolved. Using a marinade injector, inject the meat with the liquid, all over in a grid pattern. Apply the rubs to all surfaces of the roast. Rest 5 minutes.

Place roast in the cooker and smoke until the internal temperature reaches 125°F when probed with an instant read thermometer. The cook time will depend on the size of your roast, but plan for a couple of hours. Remove the roast from the cooker. Chill overnight in the refrigerator. Once full chilled slice the beef as thin as possible.

To roast the red bells, place on the grill over direct high heat (500°F). Roast until the skins are blackened. Transfer to a zip top bag to steam. After 20 minutes, remove the peppers from the bag and peel the skins, remove the seeds and stems.

Assemble the crostini. Spread a layer of horseradish cream on the buttered toasted/grilled bread slices. Top each slice with a piece of roasted red pepper and one or two slices of roast beef.

Horseradish Crème fraîche

Combine all ingredients in a squeeze bottle. Shake vigorously for about 10 seconds. Let sit out at room temperature for 24 hours. It will thicken in that time. Store in the refrigerator.

Purchase Items in this Recipe


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