This is a nice little appetizer to serve for the holiday weekend. Every thing can be made ahead of time so it is super easy. Vegetarians can enjoy these as well…just leave off the roast beef part.
Artichoke Crostini with Roast Beef
10 ounces marinated artichoke hearts
1 garlic clove
3 TBSP white wine vinegar
1/3 cup olive oil
salt and pepper to taste
4 ounces Parmesan cheese, thinly sliced
1 ½ pounds thinly sliced roast beef
2 thin baguettes
Drain the artichoke hearts. Discard the liquid (unless you want to drink it or something). Place the artichoke hearts into a blender or food processor.
Add garlic, oil, vinegar, salt and pepper. Puree. Set aside.
Cut the baguettes into thin slices, getting about 32-38 slices depending on how you cut. If you cut uneven and badly like me then you need room to recover.
Toast bread in oven under broiler for a few minutes until light golden brown. Watch to see that they don’t burn.
Spread each slice of bread with artichoke puree. Place a slice of Parmesan cheese followed by roast beef.
Hope everyone has a wonderful three day weekend!