Roast Beef and Arugula Crostini with Olive-Red Pepper Relish

By kathryns

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

Details

Servings 16
Adapted from epicurious.com

Preparation

Step 1

1. Mix red peppers, olives, thyme, and vinegar in small bowl for relish. *(Can be made 1 day ahead. Cover and refrigerate.)*

2. Reserve 2 tablespoons goat cheese for garnish. Spread remaining goat cheese on toasted baguette slices.

3. Divide arugula among toasts. Fold roast beef slices to fit toasts; place atop arugula. Sprinkle beef slices lightly with salt and pepper.

4. Top each with 1/3 teaspoon reserved goat cheese and small dollop of relish. Arrange crostini on platter and serve.