The holidays are the perfect time to have a great selection of appetizer recipes on hand. I love to serve a variety of lighter and more filling appetizers and this recipe is definitely the latter. Everyone seems to love bread based appetizers because they are so hearty and honestly, who doesn’t love a slice of good french baguette?
Bruschetta is always a crowd pleaser, but I wanted to do something a little different this year. These crostini are absolutely delicious and takes barely any time or effort to make. You can also make put these all together in advance and just add the steak right before serving! I love a good make ahead appetizer.
I used what my store calls skillet steak for these, but any thin cut steak will do (just not boxed steakumms please!) After a quick hour long marinade, this steak makes the perfect topping for the crostini, which already has the creamy texture of the cheese and fresh peppery taste of the arugula. Speaking of the arugula, if you haven’t tried it, you need to! This is our favorite green in our house and it is absolutely delicious.
I hope you have had a healthy and wondrous holiday season with your family and I look forward to sharing more recipes with you in the new year!
Balsamic Steak Crostini with Herbed Cheese and Arugula
Don’t forget to check out all my friends’ holiday ideas below!
- For the marinade:
- 1/2 lb thin cut steak
- 1/2 cup olive oil
- 1/3 cup balsamic vinegar
- 2 tbsp. Worcestershire sauce
- 2 garlic cloves, minced
- salt and pepper
- For the crostini:
- 1 french baguette, sliced in 1/2 inch rounds and toasted
- 1 5.2 ounce container of boursin cheese, or any generic version of garlic and herb spreadable cheese
- 2 cups fresh arugula
- store bought balsamic vinaigrette, I love Delallo Brand
- Add all marinade ingredients into a ziploc bag. Seal, shake well, and refrigerate for at least 1 hour.
- When finished marinading, prepare the crostini. Toast the bread in your oven, on a grill pan, or in a skillet.
- Spread about 1 tsp. boursin cheese onto the bread then top with a few pieces of arugula. Set aside.
- Cook your steak in either a heavy bottom skillet or grill pan. Since the steak is thin, it does not require a long cook time. I did 3 minutes per side for mine to cook to medium. Cook to your desired temperature. Let steak rest for at least 10 minutes after cooking so you don't lose all of the juice.
- After sitting, cut steak into small triangles and lay atop the arugula.
- Right before serving, drizzle about 1/2 tsp. of the balsamic vinaigrette over your crostini.
- Serve warm or at room temperature. Enjoy and Happy New Year!
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