One of my favorite things about the holiday season is the food. While summer has me running around and worrying about how much my legs jiggle in a dress, winter has me covering up and chowing down without a care in the world. And while a mainstay of autumn and winter cuisine is rich soup or stew, this is also the time of year for fancy little appetizers and lots of fun eating.

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Which means that this is the time of year to play around in the kitchen! The following recipe is one I put together from several that I really like. It combine nutty parmesan cheese, tangy artichokes, and smooth beef carpaccio just beautifully. These little crostinis are also super easy to prepare and assemble, making them perfect for a Thanksgiving or Christmas appetizer. Or anytime.

You can generally buy beef carpaccio at Italian specialty delis. Don’t want to look for it? Use rare roast beef in its place.

Makes 36 appetizers.

Artichoke, Arugula, and Beef Carpaccio Crostini Recipe

Ingredients:
2 lbs. beef carpaccio, thinly sliced
2 (6 oz.) jars marinated artichoke hearts
2 cloves garlic, chopped
1/4 C. white wine vinegar
1/2 C. extra virgin olive oil
salt and pepper, to taste
36 crostinis (1/2 in. thick)
2 bunches of arugula, shredded
parmesan cheese slivers

Instructions: 1. Make crostinis by slicing a French bread baguette into 1/2″ slices. On a baking sheet, bake slices in single layer in a 350 degree oven 10-15 minutes, until brown and crisp, turning once.

2. In a blender or food processor, combine drained artichoke hearts, olive oil, garlic, vinegar, and salt and pepper to taste until smooth.

3. Spread each crostini with a small amount of artichoke mixture.

4. Top with a small amount of shredded arugula. Top with a couple thin slices of carpaccio.

5. Crown each crostini with a few slivers of parmesan cheese. Serve.

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