Steak Bruschetta

By jeaklor

Ingredients

• 4 halves, Ciabatta bread, brushed with oil and garlic and toasted
• 1 oz gorgonzola dolce cheese or any creamy gorgonzola cheese
• 2 oz beef tenderloin, seasoned and grilled (just to sear the outer surface), chilled and sliced
• 4 tsp charred tomato relish
• 1 drizzle balsamic glaze
• 1/4 oz fresh arugula
• 1/3 oz fresh fennel, shaved thin and stored in cold water
• 1 tsp Tuscan Italian dressing
• Salt and pepper to season
• 1 tsp Parmigiano-Reggiano cheese, grated
• 1 drizzle Extra virgin olive oil
• Fresh Ground Pepper

Details

Servings 1
Adapted from recipesecrets.net

Preparation

Step 1

1. Top each piece of bread with ¼ oz of gorgonzola (spread with your
finger), a ½ oz slice of steak and 1 tsp of charred tomato relish

2. Take in the oven at 400 degrees F for about 8-10 minutes, or until the
bread is crispy and the ingredients are hot

3. In a small mixing bowl, combine the arugula, fennel (drain the water),
Tuscan Italian dressing and a pinch of salt and pepper

4. Remove the bruschetta from the oven, add a drizzle of balsamic and top
with the arugula mixture

5. Garnish with the Reggiano cheese, olive oil and black pepper