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
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 atop arugula. Sprinkle beef slices lightly with salt and pepper. Top each with 1/3 teaspoon reserved goat cheese and small dollop of relish. Arrange crostini on platter and serve.
Makes 16.
|
|
|
|
Bon Appétit
|
|
December 2003
|
|
|
|
|
|
|
A Cook from Chapel Hill, NC on 12/14/03
Very tasty. I added lots of salt and pepper to the beef and sprinkled the finished crostini with vinegar and oil. Looks good for a holiday presentation too.
A Cook from Lake Forest, IL on 12/13/03
I made this for a cocktail party and it was a big hit. I substituted sliced beef tenderloin for the roast beef and instead of dried thyme, I added fresh basil. This recipe is a definite keeper.
Go
to Recipe File
|