Steak and Whipped Feta Bruschetta

Steak and Whipped Feta Bruschetta

Savory steak is the staple of a hearty appetizer. This steak  bruschetta incorporates a creamy whipped feta mixture with a drizzled balsamic glaze and a arugula leaf topping.  Try this bruschetta with our other bruschetta ideas to create a delicious taste-testing appetizer party.

Servings: 8

Total Prep Time: 10 minutes

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Ingredients: 

Directions:

2-3 thin (1/2 inch-1 inch thick) Steaks

2 tablespoons Vegetable Oil

   

2 cups Balsamic Vinegar

1/2 cup Brown Sugar

  

6 oz Feta Cheese - crumbled

2 oz Cream Cheese - softened

1/3 cup Olive Oil

2 tablespoons Lemon Juice

Salt and pepper

   

Arugula

3/4 cup Parmesan Cheese - shredded

   

1 2-2 1/2 foot long Baguette 

1 cup Olive Oil

Salt 

Searing the steaks:

   

Over medium-high heat, place oil in a large, heavy skillet.  When oil is hot, cook steaks for 3-4 minutes on each side.  Grilling the steaks works well too!  Once the steak has sat out for about 5-10 minutes, cut against grain in thin slices.

Balsamic glaze:

   

Place balsamic vinegar and sugar in a small saucepan.  Stir to combine.  Bring to a light boil on medium high and then turn down the heat to medium low.  Continue cooking for about 10-15 minutes or until it thickens and is reduced to about 1/2 cups. Remove from heat and all to cool.  Store in the refrigerator in an airtight container.

Toasted Crostini Bread Pieces:

   

Preheat oven to 375 degrees.  Slice baguette in 1/4 inch slices.  Brush olive oil on each baguette slice to cover both cut sides.  Lightly salt baguette slices.  Toast in oven for 8-10 minutes or until lightly toasted. 

 

Whipped feta: (adapted from Ina Garten's whipped feta spread)

   

Place the feta and cream cheese in a food processor with a steel blade.  Mix until cheeses are incorporated.  Add the olive oil, lemon juice and season with salt and pepper to taste.  Process until smooth.

To assemble:

    

Spread feta cheese mixture on each toasted bread slice.  Add 1-2 thinly sliced steak pieces, then 1-2 Arugula leaves and drizzle the balsamic glaze over bruschetta.  Add a pinch of parmesan cheese to the top.  Serve. 

Add a side that compliments your menu:

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