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Roast Beef and Arugula Crostini with Olive-Red Pepper Relish

4.5

(30)

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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

  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.

TagsToastSandwichBruschettaOliveGoat CheeseCheeseDairyBeefMeatArugulaLeafy GreensVegetableStarterDinnerNut FreeEasyQuickBon Appétit
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