Best 2 Roast Beef And Arugula Crostini With Olive Red Pepper Relish Recipes
Welcome to a culinary journey that blends the richness of roast beef with the piquant flavors of arugula and the vibrant colors of an olive-red pepper relish. This delectable dish, presented on crispy crostini, is a symphony of textures and tastes that will tantalize your palate.
Indulge in the Roast Beef and Arugula Crostini with Olive-Red Pepper Relish, a recipe that elevates the classic combination of roast beef and arugula with a vibrant and flavorful twist. The tender roast beef is sliced thin and arranged atop crispy crostini, while the peppery arugula adds a touch of freshness and bite. The crowning glory is the olive-red pepper relish, a savory and tangy condiment made from a medley of olives, roasted red peppers, capers, and herbs.
Alongside this main recipe, discover variations that cater to different preferences. For those who prefer a vegetarian option, the Roasted Vegetable Crostini with Olive-Red Pepper Relish offers an equally delightful experience. Colorful roasted vegetables, such as zucchini, eggplant, and bell peppers, take center stage, while the olive-red pepper relish adds a delightful layer of flavor.
If you're looking for a quick and easy appetizer, the Olive-Red Pepper Relish Crostini is the perfect choice. Simply spread the flavorful relish on crispy crostini and garnish with fresh herbs for a simple yet elegant treat.
And for those who love a hearty and satisfying meal, the Roast Beef and Arugula Salad with Olive-Red Pepper Vinaigrette is a must-try. Tender roast beef and peppery arugula come together in a bed of mixed greens, while the olive-red pepper vinaigrette adds a zesty and flavorful touch.
BEEF CROSTINI WITH RED PEPPER MAYONNAISE
Provided by Giada De Laurentiis
Categories appetizer
Time 3h50m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Arrange the bread slices on 2 heavy large baking sheets. Drizzle 3 tablespoons oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.
- Blend the bell peppers and mayonnaise in a food processor until smooth and creamy. Season the bell pepper mayonnaise, to taste, with salt and pepper. Cover and refrigerate.
- Tie the beef with kitchen string to help maintain its shape. Season the beef with salt and pepper. Heat the remaining 1 tablespoon oil in a heavy small skillet over medium heat. Add the beef to the skillet and cook until brown and cooked to desired doneness, about 8 minutes for rare. Freeze the beef until it is just frozen (this will make it easier to slice), about 3 hours. Using a large sharp carving knife, cut the beef into thin slices.
- Spread the bell pepper mayonnaise over the crostini and top with the sliced beef. Arrange the crostini on a platter. Scatter over the capers, sprinkle with the coarse sea salt, and serve.
- Do-Ahead Tip: The bell pepper mayonnaise and sliced beef can be made 1 day ahead. Cover separately and refrigerate.
- Alternative: If desired, the beef tenderloin can be substituted with 1 pound freshly sliced roast beef. Since the roast beef is already cooked and can be used as is, it makes a great time-saving alternative.
FILLET OF BEEF, ARUGULA, AND ARTICHOKE CROSTINI
Categories Beef Leafy Green Vegetable Appetizer Roast Meat Summer Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 36 crostini
Number Of Ingredients 8
Steps:
- Preheat the oven to 500°F. Pat the fillet dry, season it with salt and pepper, and in a small roasting pan roast it in the middle of the oven for 23 minutes, or until it registers 125°F. on a meat thermometer for rare meat. Transfer the fillet to a cutting board and let it cool. The fillet may be roasted 1 day in advance and kept covered and chilled.
- In a blender purée the artichoke hearts and the garlic with the vinegar, the oil, and salt and pepper to taste and transfer the purée to a bowl. The purée may be made 3 days in advance and kept covered and chilled.
- Spread each slice of toast with some of the artichoke purée, top the purée with some of the arugula, and divide the fillet, sliced very thin, among the crostini. Top the crostini with the Parmesan curls.
Tips:
- To save time, use pre-sliced roast beef from the deli section of your grocery store.
- If you don't have arugula, you can use baby spinach or watercress instead.
- Don't overcrowd the crostini on the baking sheet, or they won't crisp up properly.
- Keep an eye on the crostini while they're baking, so they don't burn.
- For a more flavorful relish, use roasted red peppers instead of jarred red peppers.
- If you don't have a food processor, you can finely chop the red pepper and olives by hand.
- Serve the crostini immediately, while they're still warm and crispy.
Conclusion:
Roast beef and arugula crostini with olive red pepper relish is a quick and easy appetizer that's perfect for any occasion. It's also a great way to use up leftover roast beef. The combination of flavors and textures in this dish is sure to please everyone. So next time you're looking for a simple but delicious appetizer, give this recipe a try.
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