Steak & Blue Cheese Bruschetta with Onion & Roasted Tomato Jam
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
- 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
- 3/4 cup 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
Reviews
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
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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!