Steak and Whipped Feta Bruschetta

Savory steak is the staple of a hearty appetizer. This steak bruschetta incorporates a creamy whipped feta mixture with a drizzled balsamic glaze and a arugula leaf topping. Try this bruschetta with our other bruschetta ideas to create a delicious taste-testing appetizer party.

Servings: 8

Total Prep Time: 10 minutes

Ingredients:

Directions:

2-3 thin (1/2 inch-1 inch thick) Steaks

2 tablespoons Vegetable Oil

2 cups Balsamic Vinegar

1/2 cup Brown Sugar

6 oz Feta Cheese - crumbled

2 oz Cream Cheese - softened

1/3 cup Olive Oil

2 tablespoons Lemon Juice

Salt and pepper

Arugula

3/4 cup Parmesan Cheese - shredded

1 2-2 1/2 foot long Baguette

1 cup Olive Oil

Salt

Searing the steaks:

Over medium-high heat, place oil in a large, heavy skillet. When oil is hot, cook steaks for 3-4 minutes on each side. Grilling the steaks works well too! Once the steak has sat out for about 5-10 minutes, cut against grain in thin slices.

Balsamic glaze:

Place balsamic vinegar and sugar in a small saucepan. Stir to combine. Bring to a light boil on medium high and then turn down the heat to medium low. Continue cooking for about 10-15 minutes or until it thickens and is reduced to about 1/2 cups. Remove from heat and all to cool. Store in the refrigerator in an airtight container.

Toasted Crostini Bread Pieces:

Preheat oven to 375 degrees. Slice baguette in 1/4 inch slices. Brush olive oil on each baguette slice to cover both cut sides. Lightly salt baguette slices. Toast in oven for 8-10 minutes or until lightly toasted.

Whipped feta: (adapted from Ina Garten's whipped feta spread)

Place the feta and cream cheese in a food processor with a steel blade. Mix until cheeses are incorporated. Add the olive oil, lemon juice and season with salt and pepper to taste. Process until smooth.

To assemble:

Spread feta cheese mixture on each toasted bread slice. Add 1-2 thinly sliced steak pieces, then 1-2 Arugula leaves and drizzle the balsamic glaze over bruschetta. Add a pinch of parmesan cheese to the top. Serve.