Rare Roast Beef, Arugula
and Artichoke Crostini
Rare Roast Beef, Arugula
and Artichoke Crostini
2 6- to 61/2-ounce jars marinated artichoke hearts, drained
1 clove garlic, chopped
1/4 cup white wine vinegar
1/2 cup fruity extra-virgin olive oil, plus additional to brush on bread to make crostini
Kosher salt and freshly ground black pepper
36 1/2-inch slices baguette, about 2 loaves (see note)
2 bunches arugula, coarse stems discarded and leaves washed well, spun dry and cut into shreds (about 4 cups)
1 pound thinly sliced deli rare roast beef (or for a splurge, roast beef tenderloin)
Wedge of parmesan cheese
In a blender, puree drained artichoke hearts, garlic, vinegar and 1/2 cup olive oil. Season with salt and pepper. Refrigerate if making ahead.
To make crostini from baguettes, preheat oven to 350 degrees. Place 1/2-inch slices baguette on parchment paper-lined baking sheets; brush olive oil lightly on both sides of each slice. Bake about 7 to 10 minutes, until lightly toasted.
Remove from oven; cool crostini on wire rack.
Spread each slice with a generous slathering of artichoke puree; top puree with some of the shredded arugula, followed by thinly sliced beef.
Use a vegetable peeler to make curls of cheese from the wedge of parmesan; top each crostini with a curl. Serve at room temperature.
Note: Buy two baguettes in case arge air bubbles are lodged in the middle of some slices.
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