Shelly's Recipe

ROAST BEEF CANAPES

Category: Bruschetta, Crostini and Canapes

4 slices dark pumpernickel bread or rye bread, crusts removed
1/2 cup garlic-flavored Boursin cheese, at room temperature
4 slices (thin) deli roast beef, cut into quarters
1/2 cup jarred roasted red peppers, cut into 1/4-inch strips
3 tbsp chopped fresh dill leaves or tarragon

Cut bread slices into quarters. Spread each piece with 2 tsp cheese and top with 1 piece roast beef. Top with 2 pepper strips and sprinkle with dill or tarragon. Serve.

Make-Ahead Note: The canapes can be refrigerated for up to 4 hours. Bring to room temperature before serving.