Steak bruschetta appetizer
Serving steak usually makes a lasting impression because of two things—taste and price. It’s a cut of meat that doesn’t make it to the average dinner table as often as you’d like so get creative with leftovers by making steak bruschetta appetizers!
You won’t need much—6 or 8 ounces of steak will be more than enough to make 12–16 servings. Top thin slices with blue cheese crumbles and arugula then drizzle with balsamic vinegar. If you aren’t a fan of blue cheese, you could always substitute with feta or goat cheese.
When it comes to slicing the baguette loaf, cutting it on an angle is definitely the way to go. It not only looks better but it also makes it easier to bite through the hard crust.
steak bruschetta appetizer recipe
- 1 French baguette loaf
- extra virgin olive oil
- balsamic vinegar, for drizzling
- 6 - 8 oz steak, cooked as desired and cooled
- 2 oz blue cheese crumbles
- baby arugula
- coarse sea salt
- black pepper
- Slice the baguette on the bias into ½" thick slices. You’ll use approximately ½ oz of meat per slice of bread (a 6 oz steak requires 12 slices of bread). Brush or drizzle both sides of each piece of bread with olive oil and set aside.
- Place a skillet over medium heat. Once the skillet is hot, grill the bread slices until golden brown on each side—approximately 2–3 minutes per side. Remove from skillet and set aside to cool.
- Slice the cooled steak into very thin strips and set aside. Drizzle each toasted bread slice with just a bit (¼–½ tsp) of balsamic vinegar and stack about ½ oz of the thinly sliced steak on top.
- Sprinkle blue cheese crumbles over the steak then top with several leaves of baby arugula. Drizzle a couple of drops of extra virgin olive oil over the top of each bruschetta and season with coarse salt and fresh cracked pepper.
- Serve immediately. Enjoy!