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Photo by Scott Peterson of Bon Appetit magazine.
I adapted this recipe from
Bon Appetit magazine, December 2003. These are fabulous for a party, and so very easy to assemble!
Check out Linda's
Appetizer Recipes for more great appetizer ideas.
Roast Beef & Arugula Crostini with Olive-Red Pepper Relish
Yields: 16 crostini
Prep time: 20 min
Cook time: 8 min
Crostini (see recipe below)
3 tablespoons chopped and drained roasted red peppers from jar
3 tablespoons slivered pitted black olives (such as Kalamata)
1 teaspoon fresh
1 teaspoon red wine vinegar
5 ounces fresh
goat cheese, divided
1 ounce baby arugula leaves
16 very thin slices rare roast beef
Salt and pepper
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 leaves among
prepared toasts (crostini). Fold roast beef slices to fit toasts; place atop the arugula leaves.
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 your serving platter and serve.
Makes 16 servings.
16 1/4-inch-thick diagonal baguette bread slices
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.