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Bresaola Crostini with Baby Arugula




Source of Recipe


Rachael Ray


List of Ingredients




24 rounds from a sliced store-bought baguette
2 cloves of garlic, peeled and cut in half
8 slices of bresaola, air-dried beef
3–4 cups triple-washed baby arugula
1 lemon, juiced
Extra virgin olive oil, EVOO, for liberal drizzling
Salt and pepper
1 hunk Parmigiano Reggiano


Recipe



Toast the bread rounds. While the bread is toasting, toss the arugula in a medium bowl with lemon juice, a liberal drizzle of EVOO, salt and pepper. As soon as the toasts come out of the oven, rub them with cut garlic. The bread must be warm to get the full taste of the garlic. Slice the bresaola into thirds across. Top the crostini with a piece of thinly sliced bresaola. Place a small mound of the arugula on top of the beef and garnish with some shaved Parmigiano Reggiano using a vegetable peeler.