Steak & Blue Cheese Bruschetta with Onion & Roasted Tomato Jam
TOTAL TIME: Prep: 45 min. Grill: 10 min.
YIELD: 16 appetizers.
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
Ingredients
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5 tablespoons olive oil, divided
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1 large sweet onion, halved and thinly sliced
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1 cup grape tomatoes, halved
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1/2 teaspoon kosher salt, divided
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1/4 teaspoon freshly ground pepper, divided
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6 ounces cream cheese, softened
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3/4 cup crumbled blue cheese
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3 garlic cloves, minced
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16 slices French bread baguette (1/2 inch thick)
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2 beef ribeye steaks (3/4 inch thick and 8 ounces each)
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1-1/2 teaspoons Montreal steak seasoning
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2 tablespoons balsamic vinegar
Directions
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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.
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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.
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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 135°; medium, 140°; medium-well, 145°), 3-5 minutes per side. Let stand 5 minutes before slicing.
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4.
To serve, spread toasts with cheese mixture; top with steak and onion mixture. Drizzle with vinegar.
Nutrition Facts
1 appetizer: 185 calories, 14g fat (6g saturated fat), 32mg cholesterol, 292mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 8g protein.
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