{"id":17,"date":"2009-12-25T20:56:49","date_gmt":"2009-12-25T20:56:49","guid":{"rendered":"https:\/\/www.bktrent.org\/index.php\/2009\/12\/25\/beef-and-gorgonzola-toasts-with-herb-garlic-cream\/"},"modified":"2009-12-25T20:56:49","modified_gmt":"2009-12-25T20:56:49","slug":"beef-and-gorgonzola-toasts-with-herb-garlic-cream","status":"publish","type":"post","link":"https:\/\/www.bktrent.org\/index.php\/2009\/12\/25\/beef-and-gorgonzola-toasts-with-herb-garlic-cream\/","title":{"rendered":"Beef and Gorgonzola Toasts with Herb-Garlic Cream+"},"content":{"rendered":"<p><span style=\"font-family: \">2 points<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: \">1\u00a0(1 1\/4-pound) beef tenderloin, trimmed <br \/> Cooking spray <br \/> 1\u00a0teaspoon\u00a0kosher salt <br \/> 1\/2\u00a0teaspoon\u00a0freshly ground black pepper <br \/> 30\u00a0(1\/4-inch-thick) slices diagonally cut French bread baguette, toasted <br \/> 10\u00a0tablespoon\u00a0Herb-Garlic Cream <br \/> 30\u00a0baby spinach leaves <br \/> 5\u00a0tablespoons\u00a0(1 1\/4 ounces) crumbled Gorgonzola cheese <\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: \">Preheat oven to 475\u00b0.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: \"> <\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: \">Place tenderloin on a broiler pan coated with cooking spray. Sprinkle with salt and pepper. Bake at 475\u00b0 for 10 minutes. Reduce oven temperature to 425\u00b0 (do not remove tenderloin from oven); bake an additional 20 minutes or until thermometer registers 145\u00b0 (medium-rare) to 160\u00b0 (medium) or until desired degree of doneness. Cover tenderloin with foil; let stand 10 minutes. Cut tenderloin across grain into very thin slices.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: \">Spread each baguette slice with 1 teaspoon Herb-Garlic Cream; top each with 1 spinach leaf. Divide beef evenly among bread slices; sprinkle each with 1\/2 teaspoon cheese.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: \">Yield<strong> : <\/strong>30 appetizers (serving size: 1 toast)<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: \"><br \/><\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: \">Herb-Garlic Cream<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: \">2\/3\u00a0cup\u00a0fat-free sour cream <br \/> 2\u00a0tablespoons\u00a0minced fresh chives <br \/> 2\u00a0tablespoons\u00a0low-fat mayonnaise <br \/> 1 1\/2\u00a0tablespoons\u00a0chopped fresh thyme <br \/> 1 1\/2\u00a0teaspoons\u00a0Worcestershire sauce <br \/> 1\/4\u00a0teaspoon\u00a0freshly ground black pepper <br \/> 1\u00a0garlic clove, minced <\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: \">Combine all ingredients in a small bowl; cover and chill.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: \">Yield<strong>: <\/strong>1 cup (serving size: 1 teaspoon)<\/span><\/p>\n<ul>\n<li>\n<p>Calories: 97<\/p>\n<\/li>\n<li>\n<p>Fat: 4.1g<\/p>\n<\/li>\n<li>\n<p>Fiber: 0.5g<\/p>\n<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>2 points 1\u00a0(1 1\/4-pound) beef tenderloin, trimmed Cooking spray 1\u00a0teaspoon\u00a0kosher salt 1\/2\u00a0teaspoon\u00a0freshly ground black pepper 30\u00a0(1\/4-inch-thick) slices diagonally cut French bread baguette, toasted 10\u00a0tablespoon\u00a0Herb-Garlic Cream 30\u00a0baby spinach leaves 5\u00a0tablespoons\u00a0(1 1\/4 ounces) crumbled Gorgonzola cheese Preheat oven to 475\u00b0. Place tenderloin on a broiler pan coated with cooking spray. Sprinkle with salt and pepper. Bake at &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.bktrent.org\/index.php\/2009\/12\/25\/beef-and-gorgonzola-toasts-with-herb-garlic-cream\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Beef and Gorgonzola Toasts with Herb-Garlic Cream+&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-17","post","type-post","status-publish","format-standard","hentry","category-appetizers"],"_links":{"self":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/17","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/comments?post=17"}],"version-history":[{"count":0,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/17\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/media?parent=17"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/categories?post=17"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/tags?post=17"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}