Roast Beef and Arugula Crostini with Olive-Red Pepper RelishScott Peterson
Recipe information
Yield
Makes 16
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
Preparation
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.
