Steak & Blue Cheese Bruschetta with Onion & Roasted Tomato Jam Recipe
Steak & Blue Cheese Bruschetta with Onion & Roasted Tomato Jam Recipe photo by Taste of Home

Steak & Blue Cheese Bruschetta with Onion & Roasted Tomato Jam Recipe

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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
TOTAL TIME: Prep: 45 min. Grill: 10 min.
MAKES:16 servings
TOTAL TIME: Prep: 45 min. Grill: 10 min.
MAKES: 16 servings


  • 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

Nutritional Facts

1 bruschetta: 185 calories, 14g fat (6g saturated fat), 32mg cholesterol, 292mg sodium, 7g carbohydrate (2g sugars, trace fiber), 8g protein


  1. 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.
  2. 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.
  3. In small bowl, mix cream cheese, blue cheese, garlic and remaining salt and pepper until blended.
  4. Brush both sides of baguette slices with remaining oil. Grill over medium heat 1-2 minutes on each side or until toasted.
  5. 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.
  6. 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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Reviewed Jun. 24, 2015

"I tried this last night for a neighbor and his wife, for all the help they have given me. I made only three small adjustments. Used crushed garlic instead of the powder, and used the extra creamy style blue cheese. As they as well as myself like spicy foods, I added a few pieces of finely chopped jalepeno peppers on the tomatoes before roasting them. It was a big hit and is added to both our favorite appetizer recipes. Bad thing about it though, is that we ate them all, and the 3 of us could not finish our main"

Reviewed Oct. 7, 2012

"Saw this recipe prepared at ToH Cooking School. This is DELICIOUS! For non-bleu lovers, dont fret, the flavors meld so nicely you can hardly tell its there. Cant wait to make it for the holidays as an appetizer.

Roxanne Mountville, PA"

Reviewed Jul. 11, 2012

"Fantastic! Used queso fresco instead of blue cheese. Husband loved it."

Reviewed Jul. 4, 2012

"Terrific appetizer that can serve as a meal. Took a short while to assemble, but very well worth it! Outstanding new way to prepare brushetta!"

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