Benedictine Grilled Veal Crostinis

Benedictine Grilled Veal Crostinis

Try out these Benedictine Grilled Veal Crostinis to take your appetizer game to the next level. This recipe is inspired by the Benedictine Spread which includes a cucumber creamy sauce and vegetable crudites. The cucumber dip is also used for making tea sandwiches. This recipe was made popular at Louisville’s Benedict’s restaurant earlier in this century. It is a tradition to serve this spread during the Kentucky Derby festivities, making it a perfect addition to any Kentucky Derby celebration or party spread. This fantastic recipe and idea came from our friend Adriana’s Best Recipes!

Don’t miss her other Kentucky Derby Inspired dish, these Veal Kentucky Hot Brown Sliders!

Prep Time:
30 minutes

Cook Time:
4 minutes

Total Time:
34 minutes

Serves:
6

Ingredients

  • 1 (8-ounce) package of cream cheese, softened and at room temperature
  • 2 tablespoons sweet onion, chopped
  • 1 1/2 tablespoons mayonnaise
  • 1 cup English cucumber cut into chunks
  • ½ teaspoon sea salt
  • 1 pinch of ground black pepper
  • 2 veal cutlets
  • 1 teaspoon coarse black pepper
  • 1 teaspoon sea salt
  • 1 teaspoon cooking oil
  • 6 Italian style crusty bread slices, toasted
  • 1 cup or prepared Benedictine spread
  • ½ cup crumbled blue cheese
  • 6 cucumber thin slices
  • 3 cherry tomatoes cut in halves
  • ¼ cup red onion slices
  • 1 tablespoon parsley leaves
  • 2 tablespoons olive oil
  • 2 limes cut into quarters (optional)

Instructions

  1. Begin by preparing your Benedictine spread. First add the cream cheese, onions, cucumber chunks, salt, and pepper to the blender. Blend for 2-3 minutes until smooth.
  2. Place in an airtight container and keep the spread inside the refrigerator before using. This allows the sauce to thicken. It will keep fresh for up to 4 days when properly stored. This creamy spread works as a dipping sauce, for salad dressings, and for making cucumber tea sandwiches.
  3. Once the Benedictine spread is prepped and put aside, you can begin the crostini’s. Pad dry the veal cutlets with a paper towel. Season the cutlets on both sides with coarse black pepper and salt, set aside.
  4. Add cooking oil to a skillet and allow to heat. Grill the cutlets for 1-2 minutes on each side and set them aside. Allow them to rest for 2-3 minutes and slice to make 6 bite-size portions.
  5. While the cutlets are cooking, make sure to toast your bread slices in the oven or toaster. Also prep your bacon slices by cooking them in the microwave or however you prefer. To prep in the microwave, place bacon on a paper towel on a microwave safe plate. Cook in microwave, continuously checking until strips reach the desired crispness.
  6. Spread one or 2 tablespoons of the Benedictine spread to each toasty bread slice.
  7. Add a slice of grilled veal and top with blue cheese crumbles. Garnish each crostini with cucumber, tomato, red onion, and parsley.
  8. Drizzle each crostini with olive oil and serve them with lime quarters to add a few drops of lime juice before eating (optional).