Roast Beef Bruschetta with Almond - Makes 40 pieces

1 lb. roast beef, sliced thin
1 French baguette, thingly sliced on an angle
1 cup melted butter, clarified preferred
1 cup olive oil
1 cup Pamesan cheese
1/2 cup fresh basil, chiffonade (cut into ribbon-like strips)
8 oz. jar prepared horseradish sauce
8 oz. wheel Brie, skin removed, cut into 1/2" slices
1/2 cup toasted almond slivers for garnish
20 cornichon (minuture whole sweet pickles), thinly sliced lenth-wise for garnish

Toss baguette slices with melted butter, olive oil, Parmesan cheese, and chiffonaded basil. Toast in oven at 375°F until lightly browned. Cool.
Spread toasted bread slices with prepared horseradish sauce, arrange with 2-3 thin slices of roast beef. Place a slice of Brie cheese on each piece and place in 375°F oven, until melted.
Remove from oven, garnish immediately with almond slivers and cornichon slice. Serve warm.