SoCal Jet Boats
Discussion => Whats Cookin? => Topic started by: bjaming on May 30, 2012, 11:11:26 PM
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take some roasted pickled red peppers and some kalamata olives a little thyme and some red wine vinegar
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chop this up
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mix together and set aside
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get yourself a rump roast, and coat in olive oil, salt, pepper and brush liberally with olive oil
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btw, you're going to need a meat slicer for this
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pan sear the beef (please make sure it's rare...don't over cook!)
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run that steak through the slicer
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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
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assemble your ingredients
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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 :-)
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ENJOY!
recipe:
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
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.