Tom Patterson's Recipe

Crostini With Roast Beef, Arugula And Olive-Red Pepper Relish

Category: Recipes

1/3 cup roasted red peppers from jar, drained and chopped
1/3 cup pitted black or Kalamata olives, slivered
1/4 cup fresh thyme, finely chopped, remove leaves from woody stems
1 tsp. red wine vinegar
6 ounces fresh coat cheese,allow to warm up a bit for spreading
20 1/4 inch thick baguette slices, cut diagonally
2 cups baby arugula
20 slices roast beef, thinly sliced and preferably rare

Place baguette slices on baking sheet and place in oven preheated to 325 degrees.
Watch carefully and remove once golden brown, allow to cool.
For relish: Mix red peppers, olives, thyme and vinegar in a medium size bowl and refrigerate.
For garnish: Reserve 2 tablespoons goat cheese.
Spread remaining goat cheese on baguette slices. Evenly divide arugula, placing a small bunch on each toast. Fold the roast beef slices to fit atop arugula. Garnish each toast with a small dollop of remaining goat cheese and finish with relish. Sprinkle w/fresh black pepper, optional.