Marinated Veal on Cloud Crostini

Jun 17, 2022All Recipes

AS SEEN ON BT – If you ever wondered what dreams are made of, these light veal summer canapes complemented with creamy whipped-horseradish cream would be it. Serve warm or cold.

Serves 8


Horseradish Cream

½ cup whipped cream cheese, room temperature

2 tbsp (30 mL) prepared horseradish 

Marinated Veal

½ lb Ontario Veal Cutlets

1 cup (250 mL) Italian salad vinaigrette 

Salt and pepper to taste

Cloud Crostini

3 tbsp (45 mL) olive oil

1 loaf French baguette, sliced ¼ inch thick

½ cup prepared horseradish cream

½ cup (125 mL) extra virgin olive oil

(with roasted garlic, optional) for garnishing

chives for garnishing

  1. Add vinaigrette to a large food storage bag or small covered glass bowl, add veal cutlets and store in refrigerator for two hours or overnight.
  1. Preheat oven to 375˚F/190˚C.  Add ingredients for horseradish cream to a small bowl, whisk and set aside.
  1. Remove veal from refrigerator 30 minutes before cooking, transfer to a plate, season both sides with salt and pepper.
  1. Drizzle olive oil over baguettes, place on a baking sheet lined with parchment paper, and toast for 10-15 minutes turning halfway through baking time. Remove from the oven and let cool.
  1. Heat a medium skillet with oil over medium-high heat, sear the veal on both sides, 90 seconds per side, or until an instant read thermometer reaches an internal temperature of 
  1. 130°F (54°C) for medium-rare. Transfer to a cutting board, let rest for 3 minutes, cut into bite size pieces.
  1. Spread an equal amount of horseradish cream on each toast, drizzle with the oil.  Place a slice or two of veal on top of the horseradish cream, drizzle with the oil, garnish with chives, serve at once.

Source: Chef Raquel Fox (

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