Rare Roast Beef, Goat’s Cheese 
and Artichoke Bruschetta

By Dixie Elliott

Rare Roast Beef, Goat’s Cheese 
and Artichoke Bruschetta
Rare Roast Beef, Goat’s Cheese 
and Artichoke Bruschetta recipe, brought to you by MiNDFOOD.

Serves 4

olive oil, for brushing bread

8 slices ciabatta or sourdough bread

120g roll goat’s cheese, thinly sliced

shaved slices rare roast beef

ma
rinated artichokes, drained, quartered

extra-virgin olive oil, to drizzle

sea
 salt flakes and freshly ground black pepper

 

1 Brush oil onto both sides of bread. Heat 
a chargrill pan over a high heat. When 
hot, chargrill bread.

2Top bread with 
goat’s cheese, beef and artichoke quarters. Drizzle with a little oil. Season with salt 
and pepper and serve.

TIP:To cook your own rare roast beef, season a 500g beef eye fillet on all sides with salt and pepper. Brown on all sides in a hot frying pan. Transfer to a 200˚C oven for 20 minutes.

SHARE THIS ARTICLE

Share on facebook
Share on twitter
Share on pinterest

BECOME A MiNDFOOD SUBSCRIBER TODAY

Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.