½ baguette, cut into ¼-inch slices (about 25 slices)

4 tbsp extra virgin olive oil, divided

5 cloves garlic, divided

2 (8-ounce) pieces beef tenderloin

Salt, to taste

Fresh ground pepper, to taste

⅓ cup pesto of your choice

4 oz cream cheese, softened

4 oz goat cheese, softened

2 tbsp extra virgin olive oil

½ tsp crushed red pepper flakes

Pinch of salt

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Preheat oven to 375°F (190°C).
Slice baguette into thin rounds, arrange on a baking sheet, brush with 2 tbsp olive oil, and toast for 8–10 minutes until golden.
Rub the warm bread with a cut garlic clove for extra flavor.
Season beef tenderloin with salt and pepper.
Heat remaining olive oil in a skillet and sear beef until browned and medium-rare (about 3–4 minutes per side). Let rest before slicing thinly.
Blend cream cheese, goat cheese, olive oil, red pepper flakes, garlic, and salt until smooth and fluffy to make whipped goat cheese.
Assemble by spreading whipped goat cheese on each toasted baguette slice, topping with sliced beef, and finishing with a spoonful of pesto.

Swap goat cheese for blue cheese for a bolder flavor.

Use ricotta or cream cheese for a milder spread.

Top with caramelized onions, roasted peppers, or arugula for extra freshness.

Add a drizzle of balsamic glaze for a sweet-savory balance.

Assemble crostinis just before serving to keep them crisp.