Steak & Blue Cheese Bruschetta with Onion & Roasted Tomato Jam Recipe
- 5 tablespoons olive oil, divided
- 1 large sweet onion, halved and thinly sliced
- 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
- 1. Preheat oven to 400°. In large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until softened. Reduce heat to medium-low; cook until golden brown, 25-30 minutes, stirring occasionally.
- 2. Toss tomatoes with 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; spread in a 15x10x1-in. pan. Roast until softened, 10-15 minutes. Stir tomatoes into onion, mashing lightly. In small bowl, mix cream cheese, blue cheese, garlic and the remaining salt and pepper.
- 3. Brush bread slices with remaining oil; grill, covered, over medium heat until lightly toasted, 1-2 minutes per side. Sprinkle steaks with steak seasoning. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), 3-5 minutes per side. Let stand 5 minutes before slicing.
- 4. To serve, spread toasts with cheese mixture; top with steak and onion mixture. Drizzle with vinegar. Yield: 16 appetizers.
1 appetizer: 185 calories, 14g fat (6g saturated fat), 32mg cholesterol, 292mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 8g protein.
Reviews for Steak & Blue Cheese Bruschetta with Onion & Roasted Tomato Jam
"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 course..lol"
"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"
"Fantastic! Used queso fresco instead of blue cheese. Husband loved it."
"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!"