| 3 Tablespoons | Chopped roasted red peppers |
| 3 Tablespoons | Chopped pitted black olives, such as Kalamata |
| 1 Tablespoon | Fresh thyme, chopped |
| 1 teaspoon | Red wine vinegar |
| ¾ cup (about 5 ounces) | Point Reyes Farmstead Original Blue Cheese |
| 16 | Baguette slices, 1/4" thick |
| 16 | Very thin slices roast beef |
|
Grill or toast baguette slices.
Mix red pepper, olives, thyme and vinegar in small bowl. Set aside.
Spread blue cheese evenly on baguette slices. Place folded roast beef slices on top of blue cheese.
Top with a dollop of pepper relish.
Wine suggestions: Zinfandal or Cabernet Sauvignon |
