5-Ingredient Boursin & Roast Beef Crostini

These boursin and roast beef crostini are a stunning (but uber easy) appetizer. They’re piled with herby boursin cheese, tender roast beef, peppery arugula, and a sprinkling of fresh chives. Make sure to bring these to your next holiday party or get together with friends!

Hi friends! I’m just sneaking in with one last holiday appetizer recipe before I officially hit snooze on working for the next few days to watch movies, finish out my Christmas cookie stash, and sip champagne.

So, if you need a nice little appetizer on your hands for New Year’s and any upcoming get-togethers, let me introduce you to this crostini! All you need is 5 ingredients and about 10 minutes to whip it up. Add another 5 minutes if you decide to make homemade boursin cheese instead of store-bought.

This appetizer is inspired by these roast beef sandwiches that I used to make in culinary school. We replaced the mayo with boursin cheese and it was ridiculously good. So I’m crostini-fying it!

Once you have a crispy, crunchy batch of homemade crostini, the rest comes together pretty easily. Swipe some boursin over each cracker, add a small pile of arugula and roast beef, and top everything off with fresh chives. And there you have it. A quick-and-easy app that comes together in minutes.

Also, if you’re looking for more easy beef appetizers, I have plenty! Start with these blue cheese and steak crostini, Philly cheesesteak sliders, or beef Wellington bites.

5 things you need

• Crostini – you can go store-bought or homemade here. I like homemade cause it’s just so easy but store-bought is totally fine in a pinch.
• Boursin – again, feel free to use store-bought or make a batch of the homemade version. Any flavor you like will work but I like classic garlic and herb best!
• Arugula – this will add a nice peppery bite that complements the beef. You can use any greens you like though.
• Roast beef – get the good stuff from the deli. And thinner sliced is better for easy piling.
• Chives – these add a nice fresh pop of onion-y flavor. Any herb you like would be good though! Try rosemary, thyme, parsley, etc.

Flavor variations

You can totally switch up the ingredients depending on what you’re in the mood for. Here are just some ideas but feel free to try others and let me know your faves in the comments!

• Cheese – any spreadable or soft and crumbly cheese would work here. Blue cheese or goat cheese would be especially delicious!
• Beef – try seared steak or leftover prime rib in place of the roast beef.
• Sauces – drizzle the crostini with horseradish cream, garlic sauce, Dijon sauce, or balsamic glaze.

3 easy steps

1. Start out by spreading each crostini with about 1/2 Tablespoon of cheese.
2. Then, add a few leaves of arugula. 2-3 sprigs will do.
3. Top each toast with a roll of roast beef and sprinkle everything with chives. The end!

I like to serve the crostini at room temperature cause it brings out all of the best flavors in the cheese. Just make them about 30 minutes before you’re ready to serve!

Roll the roast beef

To keep the meat from slipping off the toasts, make sure you get thinly-sliced roast beef! I like to buy it from the deli counter so it’s as fresh as possible. Then, you’ll want to roll the beef or fold it into ribbons and place it seam-side down. This will help the beef stay on top!

Make the crostini in advance

Since this recipe doesn’t have any sauces, it holds up better than other crostini I’ve made. You can make the crostini a few hours before your party! Just cover the tray and refrigerate them for up to 3-4 hours. Make sure to take them out about 30 minutes before eating so they come to room temp.

I love serving these crostini with a good wine! Try a full-bodied red like Cabernet Sauvignon, Merlot, or Shiraz. If you like white wine, these would be great with Chardonnay or a dry Riesling.

Refrigerate leftovers

If you have any leftovers, you can store them for up to 2 days. Place the crostini in an airtight container, cover, and refrigerate.

Keep in mind that the crostini may get soggier as they sit in the fridge! If you want them as fresh as possible, I’d prep all the ingredients and make them right before serving.

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

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