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Steak House Crostini

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24 slice(s) (1/2-inch-thick) Italian bread, diagonally sliced
3 tablespoon(s) roasted garlic olive oil
1 cup(s) blue cheese dressing
6 dried pear halves, finely diced
1/4 cup(s) sliced scallions
1 piece(s) (3/4-pound) medium-rare roast beef from deli, diced
1 cup(s) tomato, diced
1/2 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground pepper
1/2 cup(s) basil leaves, finely shredded

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Ingredients

  • 24 slice(s) (1/2-inch-thick) Italian bread, diagonally sliced
  • 3 tablespoon(s) roasted garlic olive oil
  • 1 cup(s) blue cheese dressing
  • 6 dried pear halves, finely diced
  • 1/4 cup(s) sliced scallions
  • 1 piece(s) (3/4-pound) medium-rare roast beef from deli, diced
  • 1 cup(s) tomato, diced
  • 1/2 teaspoon(s) kosher salt
  • 1/2 teaspoon(s) freshly ground pepper
  • 1/2 cup(s) basil leaves, finely shredded

Details

Servings 24

Preparation

Step 1

Heat oven to 350 degrees F. Brush one side of bread slices with oil; place oil side up on a baking sheet. Bake 12 minutes; turn slices over. Bake 8 minutes, or until lightly toasted and crisp. Cool crostini (can be made up to 1 day ahead and stored airtight at room temperature).
In a small bowl, combine dressing, dried pears, and scallions. In a second bowl, toss roast beef, diced tomato, salt, and pepper.
Spread crostini with blue cheese-pear dressing. Top with roast beef mixture and shredded basil.

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