Roast Beef Crostini Recipe

This Roast Beef Crostini recipe is a fabulous appetizer to bring to a party and they are so easy to assemble!

The flavor pairings of this Roast Beef Crostini are very satisfying.  In this recipe, the roast beef is already cooked and can be used as is, which is a great time saver when you need a last minute appetizer or meal.  Of course, if you happen to have any leftover home cooked roast beef, that would be an even better option!  These appetizers are easy to prepare, and they are also substantial enough to serve when appetizers take the place of dinner!

The Roast Beef Crostini was a huge hit when I served them!  A colorful and elegant presentation that is almost too pretty to eat.  Perfect for any gathering you need to contribute an appetizer.


Roast Beef Crostini



Roast Beef and Arugula Crostini Recipe
Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins
Course: Appetizer
Cuisine: Italian
Keyword: Roast Beef and Arugula Crostini Recipe
Servings: 16 crostini
Roast Beef and Arugula Crostini:
  • 16 1/4-inch thick diagonal slices baguette bread
  • Olive oil, extra-virgin
  • 3 tablespoons roasted red peppers, chopped and drained
  • 3 tablespoons black olives (such as Kalamata) pitted, slivered
  • 1 teaspoon thyme leaves, fresh
  • 1 teaspoon red wine vinegar
  • 5 ounces goat cheese, divided
  • 1 ounce baby arugula leaves
  • 16 very thin slices roast beef, previously cooked
  • Salt and pepper
  1. 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.

  2. Allow to cool before adding toppings.

  3. In a small bowl, mix red peppers, olives, thyme, and vinegar for relish.  NOTE: Can be made 1 day ahead. Cover and refrigerate.

  4. Reserve 2 tablespoons goat cheese for garnish.  Spread remaining goat cheese on toasted baguette slices. Divide arugula leaves among prepared toasts (crostini).

  5. Fold roast beef slices to fit toasts; place atop the arugula leaves.  Sprinkle beef slices lightly with salt and pepper.  

  6. Top each with 1/3 teaspoon reserved goat cheese and small dollop of pepper/olive relish.

  7. Arrange crostini on your serving platter and serve.

  8. Makes 16 servings.

Source:  I slightly adapted this Roast Beef and Arugula Crostini recipe from Bon Appetit magazine, December 2003.  Photo by Scott Peterson of Bon Appetit magazine.


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