Roast Beef & Arugula Crostini with Olive-Red Pepper Relish

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« on: May 30, 2012, 11:11:26 PM »

take some roasted pickled red peppers and some kalamata olives a little thyme and some red wine vinegar

chop this up

mix together and set aside

get yourself a rump roast, and coat in olive oil, salt, pepper and brush liberally with olive oil

btw, you're going to need a meat slicer for this

pan sear  the beef (please make sure it's rare...don't over cook!)

run that steak through the slicer

slice up some baguette around 3/4" thick and brushing them with olive oil and rub them with chopped garlic cloves, lightly toast in the oven until crisp

assemble your ingredients

spread goat cheese on the crostini, the a couple leaves of arugula the meat, a dollop of the relish we saw earlier and finally a small piece of goat cheese

and then we serve :-)



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.

16 1/4-inch-thick diagonal baguette bread slices
Extra virgin olive oil
halved garlic clove

Arrange the bread slices in a baking tray. Rub with garlic and brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool before adding toppings.


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