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Steak Crostini with Roasted Tomatoes

 Steak Crostini with Roasted Tomatoes
My husband and I love to have just appetizers for dinner so the mini sandwich was the perfect thing to make since I could use one of the steaks in the freezer. My husband went nuts over it and said it was the best thing I have ever made for him.—Amy Chase, Vanderhoof, British Columbia
16 ServingsPrep: 30 min. Cook: 15 min.

Ingredients

  • 16 slices sourdough baguette (1/2 inch thick)
  • 1 tablespoon olive oil
  • 1 garlic clove, halved
  • 1-1/2 cups grape tomatoes, halved
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 boneless beef top loin steak (1 inch thick and 10 ounces)
  • BLUE CHEESE SAUCE:
  • 1/4 cup finely chopped onion
  • 2 teaspoons olive oil
  • 1 garlic clove, minced
  • 3 tablespoons whiskey
  • 1 cup heavy whipping cream
  • 1/4 cup crumbled blue cheese
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon prepared horseradish
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Place baguette slices on an ungreased baking sheet; brush with oil.
  • Broil 3-4 in. from the heat 1-2 minutes or until golden brown. Rub

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Steak Crostini with Roasted Tomatoes (continued)

Directions (continued)

  • toasted sides with garlic halves; set aside.
  • Place tomatoes in a greased 15-in. x 10-in. x 1-in. baking pan.
  • Drizzle with vinegar and sprinkle with 1/4 teaspoon salt and 1/8
  • pepper; toss to coat. Bake at 400° for 5-7 minutes or until
  • softened, stirring once.
  • Sprinkle steak with 1/8 teaspoon each salt and pepper. In a large
  • skillet over medium heat, cook steak for 6-7 minutes on each side or
  • until meat reaches desired doneness (for medium-rare, a thermometer
  • should read 145°; medium, 160°; well-done, 170°). Remove
  • from the pan and keep warm.
  • In the same skillet, saute onion in oil until tender. Add garlic;
  • cook 1 minute longer. Remove from the heat. Add whiskey; cook over
  • medium heat until liquid is evaporated.
  • Stir in cream. Bring to a boil; cook until liquid is reduced by half.
  • Add blue cheese; cook and stir until cheese is melted. Remove from
  • the heat. Stir in the remaining ingredients.
  • Thinly slice beef; arrange over baguette slices. Top with tomatoes
  • and drizzle with sauce. Yield: 16 servings.
Nutritional Facts: 1 appetizer equals 122 calories, 8 g fat (4 g saturated fat), 30 mg cholesterol, 206 mg sodium, 6 g carbohydrate, trace fiber, 6 g protein.