Steak and Stilton Cheese Cups

Trim crusts from bread; using rolling pin, roll each slice until about 1/8 inch (3 mm) thick. Cut each piece into quarters; brush lightly with vegetable oil. Tuck into 1-1/2 inch (4 cm) tart tins to form shells; bake in 350ºF (180ºC) oven for 10 to 15 minutes or until crisp and light golden brown. Let cool on racks. (Make-ahead: place in airtight container; store at room temperature for up to 1 week or freeze for up to 3 weeks).

In large shallow dish, whisk together vinegar, olive oil, minced garlic and pepper. Add steak, turning to coat. Let stand at room temperature for 30 minutes.

Broil or grill steak for about 7 minutes or until rare, turning once; let cool. (Make ahead: Place in covered container; refrigerate for up to 12 hours).

Slice grilled sirloin very thinly; cut each slice in half. Stir together mayonnaise and horseradish; spoon 1/2 tsp (2 mL) into bottom of each cup. Top with slice of beef. Sprinkle about 1 tsp (5 mL) Stilton cheese on top.

Additional information :

Substitution: You can use a sliced baguette instead of making toast cups, if desired. Brush baguette slices with vegetable oil and toast in oven as above. Makes about 16 appetizers.

Tip: For a quick change of pace, you can cut cherry tomatoes in half, broil, cut side up, along with the steak and place in cups with beef.