Roast Beef and Arugula Crostini with Roasted Red Pepper Relish
Yield: Makes 16
1 red peppers, roasted, skin removed and chopped
3 tablespoons slivered pitted Kalamata olives
2 teaspoons fresh thyme chopped
1 teaspoon red wine vinegar
5 ounces fresh goat cheese (2 tablespoons reserved for garnish)
16 1/4-inch-thick diagonal sourdough baguette slices, rubbed with a garlic clove and toasted
1 ounce baby arugula
16 very thin slices rare roast beef
Mix red peppers, olives, thyme, and vinegar in small bowl for relish.
Reserve 2 tablespoons goat cheese for garnish.
Spread 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 coarse sea salt and fresh ground pepper.
Top each with 1/3 teaspoon reserved goat cheese and a dollop of relish.
Pour glass of your favourite Cabernet Sauvignon and enjoy!