These beef and roasted red pepper crostini make elegant, yet easy appetizers.

Beef & Roasted Pepper Crostini

3/4 pound thinly sliced deli roast beef
3 tablespooons olive oil
2 large cloves garlic, minced
2 loaves (8-ounces each) French bread (about 2 1/2-inch diameter), cut into 1/2-inch thick slices
1 (12-ounce) jar roasted red peppers, rinsed, drained, chopped
2 cups shredded Italian cheese blend

1. Heat oven to 450°F (230°C).
2. In 1-cup glass measure, combine oil and garlic; microwave on HIGH 30 seconds.
3. Lightly brush top side of each bread slice with oil mixture; arrange on 2 baking sheets.
4. Bake in 450°F oven 6 to 8 minutes or until light golden brown.
5. Layer equal amounts of beef, red peppers and cheese over toasted bread. Return to oven; bake an additional 2 to 4 minutes or until cheese is melted. Serve immediately.

Makes 32 appetizers.

Tip: Bread may be toasted ahead and stored in airtight container.

Tip: You may also substitute fully-cooled Beef Tri-Tip Roast for the deli roast beef.

Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.