Roast Beef and Arugula Crostini with Roasted Red Pepper Relish

Yield: Makes 16

1 red peppers, roasted, skin removed and chopped

3 tablespoons slivered pitted Kalamata olives

2 teaspoons fresh thyme chopped

1 teaspoon red wine vinegar

5 ounces fresh goat cheese (2 tablespoons reserved for garnish)

16 1/4-inch-thick diagonal sourdough baguette slices, rubbed with a garlic clove and toasted

1 ounce baby arugula

16 very thin slices rare roast beef

Mix red peppers, olives, thyme, and vinegar in small bowl for relish.

Reserve 2 tablespoons goat cheese for garnish.

Spread 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 coarse sea salt and fresh ground pepper.

Top each with 1/3 teaspoon reserved goat cheese and a dollop of relish.

Pour glass of your favourite Cabernet Sauvignon and enjoy!