Roast Beef & Arugula Crostini with Olive-Red Pepper Relish

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I adapted this recipe from Bon Appetit magazine, December 2003. These are fabulous for a party, and so easy to assemble!

Check out Linda's Appetizer Recipes for more great appetizer ideas.

Roast Beef & Arugula Crostini with Olive-Red Pepper Relish

Crostini (see recipe below)
3 tablespoons chopped drained roasted red peppers from jar
3 tablespoons slivered pitted black olives (such as Kalamata)
1 teaspoon fresh thyme leaves
1 teaspoon red wine vinegar
5 ounces fresh goat cheese, divided
1 ounce baby arugula leaves
16 very thin slices rare roast beef

Prepare Crostini; set aside until ready to use.

In a small bowl, mix red peppers, olives, thyme, and vinegar for relish. NOTE: 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 pepper/olive relish. Arrange crostini on platter and serve.

Makes 16 servings.

CROSTINI:
16 1/4-inch-thick diagonal baguette bread slices
Extra virgin olive oil

Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool before adding toppings.