An appetizer bursting with flavor from bleu cheese, caramelized onion, jam and balsamic vinegar - tasty bites that vanish in a hurry. —Debbie Reid, Clearwater, Florida
- 1 large sweet onion, halved and thinly sliced
- 5 tablespoons olive oil, divided
- 1 cup grape tomatoes, halved
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground pepper, divided
- 6 ounces cream cheese, softened
- 3 ounces crumbled blue cheese
- 3 garlic cloves, minced
- 16 slices French bread baguette (1/2 inch thick)
- 2 beef ribeye steaks (3/4 inch thick and 8 ounces each)
- 1-1/2 teaspoons Montreal steak seasoning
- 2 tablespoons balsamic vinegar
- In large skillet, cook and stir onion in 2 tablespoons oil over medium-high heat until softened. Reduce heat to medium-low; cook 30 minutes or until golden brown, stirring occasionally.
- Place tomatoes in a shallow baking pan. Add 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Bake at 400° for 10-15 minutes or until softened. Lightly mash tomatoes; stir into onion.
- In small bowl, mix cream cheese, blue cheese, garlic and remaining salt and pepper until blended.
- Brush both sides of baguette slices with remaining oil. Grill over medium heat 1-2 minutes on each side or until toasted.
- Sprinkle both sides of steaks with steak seasoning. Grill, covered, over medium heat for 3-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes before slicing.
- Spread cheese mixture onto toasts; top with steak and onion mixture. Drizzle with vinegar. Yield: 16 appetizers (3/4 cup tomato jam).
Originally published as Steak & Blue Cheese Bruschetta with Onion & Roasted Tomato Jam in Taste of Home June/July 2012, p63
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