I loved this so much that writing this post without having a bite of it in front of me hurts a little bit. It was so good that I couldn’t hardly believe it. I have a special place in my heart for bruschetta. But add steak on it? Seriously? Come on now. That’s just perfection.
We used some leftover smoked flank steak , but it would work well with any kind of beef steak. Probably even bison.
My cheese of choice was feta and a grated gruyere. Both – delicious. I’m a big fan of store-bought bruschetta. My favorite is the one you can buy at Sam’s – I love that stuff. This particular homemade bruschetta is really complimenting with the steak. Just give it a try if you don’t believe me. This bruschetta makes me want to have a fancy dinner party, just so I can serve it. Try it and let me know what you think about it!
Steak Bruschetta With Cheese {Crostini Appetizers}
Ingredients
- Leftover grilled steak
- 1 loaf of french crusty bread
- 1/4 cup of sundried tomatoes
- 1/4 cup tomatoes - diced
- 1/4 cup marinated artichoke hearts
- 1 tbn capers
- 1 tsn lemon juice
- 1 tbn parsley
- 3 fresh basil leaves
- 1 garlic clove
- Feta Cheese
- Gruyere Cheese
Instructions
- Blend sundried tomatoes, artichokes, garlic, lemon juice, parsley, basil in a food processor. Gently stir in the tomatoes and capers.
- Toast the bread slices on the grill - spread paste on one side of the grill, then add 1 piece of thinly cut flank steak. Top with cheese.