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The perfect holiday appetizer for all of us red wine drinkers out there. The roast beef and peppery arugula flavors are just robust enough to stand up to our Cab.
Enjoy with our 2005 Martin Ray Sonoma Mountain Reserve Cabernet Sauvignon
Ingredients:
• 1/3 c roasted red peppers from jar, drained and chopped
• 1/3 c pitted black or Kalamata olives, slivered
• 1/4 c 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 ¼ inch thick baguette slices, cut diagonally
• 2 c baby arugula
• 20 slices roast beef, thinly sliced and preferably rare
1. Place baguette slices on baking sheet and place in oven preheated to 325.
2. Watch carefully and remove once golden brown, allow to cool.
3. For relish: Mix red peppers, olives, thyme and vinegar in a medium size bowl and refrigerate.
4. For garnish: Reserve 2 tablespoons goat cheese.
5. 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).
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