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Roast Beef and Arugula Crostini with Olive-Red Pepper Relish

Roast Beef and Arugula Crostini with Olive-Red Pepper Relish
Photo by Scott Peterson

Ingredients

  • 16 very thin slices rare roast beef
  • 1 ounce baby arugula
  • 3 tablespoons roasted red peppers from jar
  • 3 tablespoons pitted black olives (such as Kalamata)
  • 1 ½ teaspoons dried thyme
  • 16 1/4-inch-thick diagonal baguette slices
  • 5 ounces fresh goat cheese
  • + 1 more ingredients
    • 1 teaspoon red wine vinegar

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 ...

View full recipe at Epicurious

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