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.
Total Prep Time: 10 minutes
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
3/4 cup Parmesan Cheese - shredded
1 2-2 1/2 foot long Baguette
1 cup Olive Oil
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.
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.
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.