1 French baguette (white or whole wheat)

1 tbsp olive oil

1 tsp garlic salt

1 cup herbed cream cheese (such as Boursin, light)

1 cup fig jam

1 cup fresh arugula

1 lb thinly sliced roast beef (good quality)

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Preheat oven to 375°F (190°C).
Slice the baguette into thin rounds and place on a baking sheet.
Brush each slice with olive oil and sprinkle with garlic salt.
Toast in the oven for 8–10 minutes, or until golden and crisp.
Allow the crostinis to cool slightly, then spread each slice with herbed cream cheese.
Add a spoonful of fig jam on top of the cheese.
Place a slice of roast beef over the jam.
Finish with a few fresh arugula leaves before serving.

Swap fig jam with cranberry jam, apricot jam, or caramelized onions for variety.

Use baby spinach or watercress instead of arugula.

Try goat cheese or blue cheese for a different flavor profile.

Drizzle with balsamic glaze for extra richness.

Toast bread ahead of time but assemble crostinis right before serving to avoid sogginess.