Beef Crostini with Balsamic Drizzle & Parmesan Crisps
Your guests will love this tempting appetizer.
Servings: 24 appetizers
Prep Time: 45-50 minutes
Cook Time: 12-15 minutes
• 2 boneless beef top loin (strip) steaks (about 1-1/4 pounds)
• 1/2 cup freshly grated Parmesan cheese
• 1-1/2 teaspoons all-purpose flour
• 12 slices thin white sandwich bread, crusts removed
• 1-1/2 teaspoons coarse grind black pepper
• 4 ounces garlic-herb cheese spread, slightly softened
• prepared balsamic syrup
• 24 small arugula leaves
Heat oven to 350°F. Combine Parmesan cheese and flour in small bowl; toss to mix well. Spray baking sheet with nonstick cooking spray.
Sprinkle Parmesan mixture evenly into 8-inch circle on baking sheet. Bake in center of 350°F oven 6 to 8 minutes or until melted and light brown.
Cool 2 minutes on baking sheet, then remove to wire rack to cool completely. Break into 24 irregular-shaped pieces. Set aside.
Cut each bread slice diagonally in half. Place in single layer on baking sheet.
Bake in 350°F oven about 6 minutes or until lightly toasted but not brown. Set aside.
Press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot.
Place steaks in skillet; cook top loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare to medium doneness, turning occasionally.
Carve steaks into thin slices; season with salt.
Meanwhile, spread 1 teaspoon cheese onto each bread piece; top with 2 to 3 steak slices.
Drizzle balsamic syrup over beef; top with Parmesan crisp and arugula leaf.
Parmesan crisps may be made 1 day in advance and stored in an airtight container.
Four beef tenderloin steaks (about 4 ounces each), cut 1 inch thick may be substituted for top loin steaks. Pan-broil tenderloin steaks 10 to 13 minutes for medium rare to medium doneness, turning occasionally.
Balsamic syrup is available in the dressing aisle next to the vinegars in large supermarkets and specialty stores.
If balsamic syrup is not available, it can be prepared by combining 3/4 cup balsamic vinegar and 2 tablespoons molasses in medium saucepan; bring to a boil.
Reduce heat to medium-high; cook about 10 minutes or until mixture is reduced to 1/4 cup. Balsamic syrup may be stored in an airtight container in the refrigerator.
Nutrition information per serving, using top loin steaks: 74 calories; 3 g fat (2 g saturated fat; 1 g monounsaturated fat); 17 mg cholesterol; 101 mg sodium; 4 g carbohydrate; 0.2 g fiber; 7 g protein; 1.7 mg niacin; 0.1 mg vitamin B6; 0.3 mcg vitamin B12; 0.6 mg iron; 7.3 mcg selenium; 1.1 mg zinc.
Recipe courtesy of the Texas Beef Council