Recipe information
Yield
Makes 16 Servings
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
Need to make a substitution?
Preparation
Step 1
Mix red peppers, olives, thyme, and vinegar in small bowl for relish. DO AHEAD 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.
Step 2
To toast baguette slices, preheat oven to 350°F. Place bread slices on rimmed baking sheet. Bake until slightly crisp, about 7 minutes per side. Cool. DO AHEAD Can be made 4 hours ahead