Set the starter bar high by topping artisan bread with tender tri-tip, caramelized onions, and a hit of horseradish spice in these crave-worthy canapés.

Preparation

To prepare the caramelized onions, melt the butter in a medium saucepan over medium-low heat. Add the olive oil and onions, then season lightly with salt and pepper and stir to combine. Cook for 30–45 minutes or more, stirring frequently, until the onions have reduced to about ¼ cup and become pale golden in color. Transfer to a small bowl and set aside.

While the onions are caramelizing, prepare the tri-tip according to package instructions, then allow to rest for 20 minutes before thin-slicing across the grain.

Preheat oven to 350°F.

Slice boulot half into 24–30 slices, about ¼ inch thick. Brush the slices lightly with olive oil, then place them in a single layer on a baking sheet. Bake for about 5 minutes, until dry and crisp, then remove from oven and gently rub each slice with garlic.

To prepare the horseradish sauce, mix the horseradish, mayonnaise, and sour cream in a small bowl until well combined.

To assemble, spread about ½ teaspoon horseradish sauce on each toasted boulot slice, drape a few slices of tri-tip over the top, add about ½ teaspoon caramelized onions, then garnish with minced chives. Repeat with remaining crostini.