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<blockquote data-quote="Travace" data-source="post: 22714" data-attributes="member: 111">Roast Beef &amp; Arugula Crostini with Olive-Red Pepper RelishCrostini (see recipe below)3 tablespoons chopped drained roasted red peppers from jar3 tablespoons slivered pitted black olives (such as Kalamata)1 teaspoon fresh thyme leaves1 teaspoon red wine vinegar5 ounces fresh goat cheese, divided1 ounce baby arugula leaves16 very thin slices rare roast beefPrepare Crostini; set aside until ready to use.In a small bowl, mix red peppers, olives, thyme, and vinegar for relish. NOTE: Can be made 1 day ahead. Cover and refrigerate.Reserve 2 tablespoons goat cheese for garnish. Spread remaining goat&nbsp; cheese on toasted baguette slices. Divide arugula among toasts. Fold&nbsp; roast beef slices to fit toasts; place atop arugula. Sprinkle beef&nbsp; slices lightly with salt and pepper. Top each with 1/3 teaspoon reserved&nbsp; goat cheese and small dollop of pepper/olive relish. Arrange crostini&nbsp; on platter and serve.Makes 16 servings.CROSTINI:16 1/4-inch-thick diagonal baguette bread slicesExtra virgin olive oilArrange the bread slices in a baking tray. Brush with olive oil and bake&nbsp; in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool&nbsp; before adding toppings.&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; <img src="http://i32.tinypic.com/vicy6t.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></blockquote>

[QUOTE="Travace, post: 22714, member: 111"] Roast Beef & Arugula Crostini with Olive-Red Pepper Relish Crostini (see recipe below) 3 tablespoons chopped drained roasted red peppers from jar 3 tablespoons slivered pitted black olives (such as Kalamata) 1 teaspoon fresh thyme leaves 1 teaspoon red wine vinegar 5 ounces fresh goat cheese, divided 1 ounce baby arugula leaves 16 very thin slices rare roast beef Prepare Crostini; set aside until ready to use. In a small bowl, mix red peppers, olives, thyme, and vinegar for relish. NOTE: 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 pepper/olive relish. Arrange crostini on platter and serve. Makes 16 servings. CROSTINI: 16 1/4-inch-thick diagonal baguette bread slices Extra virgin olive oil Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool before adding toppings. [img]http://i32.tinypic.com/vicy6t.jpg[/img] [/QUOTE]

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