Roast Beef and Arugula Crostini with Olive-Red Pepper Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
3 tablespoons chopped drained roasted red peppers from jar |
3 tablespoons slivered pitted black olives (such as kalamata) |
1 1/2 teaspoons dried thyme |
1 teaspoon red wine vinegar |
5 ounces fresh goat cheese |
16 1/4-inch-thick diagonal baguette slices, toasted |
1 ounce baby arugula |
16 very thin slices rare roast beef |
Directions:
1. Mix red peppers, olives, thyme, and vinegar in small bowl for relish. (Can be made 1 day ahead. Cover and refrigerate.) Reserve 2 tablespoons goat cheese for garnish. Spread remaining goat cheese on toasted baguette slices. Divide arugula among toasts. Fold roast beef slices to fit toasts; place atop arugula. Sprinkle beef slices lightly with salt and pepper. Top each with 1/3 teaspoon reserved goat cheese and small dollop of relish. Arrange crostini on platter and serve.
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