Imported from Instagram

Steak & Bruschetta Crostini

Name: Steak & Bruschetta Crostini
Prep time: 25 min
Cook time: 15 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 New York strip steaks (Each approximately 16 oz and 1.25 in thick); Extra-virgin olive oil (For coating steaks and drizzling over baguette; amount unspecified); SPG rub (salt, pepper, garlic) (Season generously on all sides; amount unspecified. Caption identifies salt, pepper, and garlic; transcript specifies garlic powder.); Baguette (Sliced into approximately 1/3-inch-thick pieces); Garlic cloves (For rubbing onto toasted bread; amount unspecified); 4 Vine tomatoes (Dice and remove seeds and pulp); 0.5 cup Fresh basil (Chopped; approximately); 1.5 tbsp Fresh garlic (Minced, for bruschetta tomatoes); 2.5 tbsp Balsamic vinegar (Source gives a range of 2–3 tbsp); 1 tbsp Extra-virgin olive oil (For bruschetta tomatoes); Salt (To taste, for bruschetta tomatoes); Black pepper (To taste, for bruschetta tomatoes); 15 oz Whole-milk ricotta; 1.5 tbsp Fresh garlic (Caption says minced (typo: “mined”); for whipped ricotta); 1 tbsp Extra-virgin olive oil (For whipped ricotta); Salt (To taste, for whipped ricotta); Black pepper (To taste, for whipped ricotta); 1.5 tbsp Fresh parsley (Chopped; mix into ricotta after blending; approximately); Balsamic glaze (For topping; amount unspecified); Fresh parsley (Chopped, for additional topping; amount unspecified)

Recipe by Cal Reynolds @calwillcookit · Instagram

Imported by Blak Rabbit on SeeMeCook

Crisp baguette crostini are topped with whipped garlic ricotta, juicy seared steak, and fresh tomato-basil bruschetta. A rich, savory appetizer finished with balsamic glaze and parsley.

8 servings50 minAmerican

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Ingredients

2 New York strip steaks (Each approximately 16 oz and 1.25 in thick)
Extra-virgin olive oil (For coating steaks and drizzling over baguette; amount unspecified)
SPG rub (salt, pepper, garlic) (Season generously on all sides; amount unspecified. Caption identifies salt, pepper, and garlic; transcript specifies garlic powder.)
Baguette (Sliced into approximately 1/3-inch-thick pieces)
Garlic cloves (For rubbing onto toasted bread; amount unspecified)
4 Vine tomatoes (Dice and remove seeds and pulp)
0.5 cup Fresh basil (Chopped; approximately)
1.5 tbsp Fresh garlic (Minced, for bruschetta tomatoes)
2.5 tbsp Balsamic vinegar (Source gives a range of 2–3 tbsp)
1 tbsp Extra-virgin olive oil (For bruschetta tomatoes)
Salt (To taste, for bruschetta tomatoes)
Black pepper (To taste, for bruschetta tomatoes)
15 oz Whole-milk ricotta
1.5 tbsp Fresh garlic (Caption says minced (typo: “mined”); for whipped ricotta)
1 tbsp Extra-virgin olive oil (For whipped ricotta)
Salt (To taste, for whipped ricotta)
Black pepper (To taste, for whipped ricotta)
1.5 tbsp Fresh parsley (Chopped; mix into ricotta after blending; approximately)
Balsamic glaze (For topping; amount unspecified)
Fresh parsley (Chopped, for additional topping; amount unspecified)

Steps

1
Prepare the bruschetta tomatoes: combine the diced, deseeded tomatoes with chopped basil, minced garlic, balsamic vinegar, olive oil, and salt and pepper to taste. Refrigerate until ready to assemble.
2
Make the whipped ricotta by blending the ricotta with minced garlic, olive oil, and salt and pepper to taste until smooth. Mix in the chopped parsley, then refrigerate until ready to assemble.
3
Pat the steaks dry. Coat them with olive oil, then season generously on all sides with the SPG rub.
4
Drizzle the sliced baguette with olive oil.
5
Sear the steaks over high heat for about 2–3 minutes per side, until they reach your preferred internal temperature and develop a crust. The author pulled them at approximately 130°F.
6
Remove the steaks from the heat and let them rest for 8–10 minutes.
7
Dip the baguette slices in the steak drippings, then toast them until golden brown.
8
Rub the toasted bread with fresh garlic.
9
Thinly slice the steaks. Assemble the crostini with whipped ricotta, steak, and bruschetta tomatoes; finish with balsamic glaze and chopped parsley, then serve.

Notes

The source describes the measurements as estimates and recommends adjusting to personal preference. It does not specify amounts for olive oil used on the steaks and bread, SPG rub, baguette, fresh garlic for rubbing, salt and pepper, balsamic glaze, or topping parsley. Assembly order is not specified; the components listed are combined on the toasted bread.