Crostini with Bresaola and Tomatoes
Peel and halve garlic.
Toast bread slices under a broiler until golden brown on both sides, watching carefully. Rub cut sides with garlic.
Rinse and spin dry sorrel.
Combine oil with vinegar and honey, season with salt and cayenne pepper.
Top bread slices with bresaola and dried tomatoes. Toss sorrel with dressing and place on crostinis. Serve.