Steak & Blue Cheese Crostini are bold, bite-sized starters that deliver a satisfying combo of seared beef, tangy blue cheese, and crisp toasted bread — all balanced with sweet and acidic garnishes like caramelized onions or balsamic glaze. They're perfect for dinner parties, wine tastings, or upscale game day spreads.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Crostini Base
1 baguette, sliced into ½-inch rounds (about 16 slices)
2 tbsp olive oil
Pinch of sea salt
For the Steak
8 oz steak (e.g., sirloin, ribeye, or tenderloin)
Salt & black pepper
1 tbsp olive oil or butter (for searing)
Optional: garlic and rosemary sprig (for basting)
For the Blue Cheese Spread
⅓ cup crumbled blue cheese (e.g., Gorgonzola or Roquefort)
2 tbsp cream cheese or mascarpone (to smooth out texture)
1 tbsp sour cream or Greek yogurt
Black pepper, to taste
Optional Toppings (choose one or more)
Caramelized onions
Balsamic glaze
Arugula or microgreens
Fig jam or red onion jam
Cracked walnuts or pecans
Make the Crostini
1
Preheat oven to 375°F (190°C) .
Arrange baguette slices on a baking sheet. Brush with olive oil and sprinkle with sea salt.
Toast for 8–10 minutes , flipping once, until golden and crisp.
Let cool before topping.
Prepare the Steak
2
Bring steak to room temperature, pat dry, and season generously with salt and pepper.
Heat oil or butter in a cast iron skillet over medium-high heat .
Sear steak for 2–3 minutes per side (for medium-rare), basting with garlic/rosemary butter if desired.
Let rest for 5–10 minutes , then slice thinly against the grain into small bite-sized strips.
Make the Blue Cheese Spread
3
In a bowl, mix blue cheese with cream cheese and sour cream until creamy but textured.
Season with black pepper. (Add a splash of milk if you prefer a thinner consistency.)
Chill until ready to assemble.
Assemble the Crostini
4
Spread a thin layer of blue cheese mixture on each crostini.
Top with a strip or two of sliced steak.
Add optional toppings: a spoonful of caramelized onion, a drizzle of balsamic glaze, a few microgreens, or a small dollop of jam for contrast.
Serving Suggestions
5
Serve warm or at room temperature.
Pairs well with robust red wines (Cabernet, Syrah) or dark ales.
Great on a charcuterie board , alongside olives, nuts, and marinated veggies.
Variations
6
Go luxe: Use beef tenderloin or filet mignon.
Vegetarian version: Swap steak for roasted mushrooms or grilled eggplant rounds.
Cheese swap: Try goat cheese, brie, or a blue cheese–cream cheese mousse.
Ingredients For the Crostini Base
1 baguette, sliced into ½-inch rounds (about 16 slices)
2 tbsp olive oil
Pinch of sea salt
For the Steak
8 oz steak (e.g., sirloin, ribeye, or tenderloin)
Salt & black pepper
1 tbsp olive oil or butter (for searing)
Optional: garlic and rosemary sprig (for basting)
For the Blue Cheese Spread
⅓ cup crumbled blue cheese (e.g., Gorgonzola or Roquefort)
2 tbsp cream cheese or mascarpone (to smooth out texture)
1 tbsp sour cream or Greek yogurt
Black pepper, to taste
Optional Toppings (choose one or more)
Caramelized onions
Balsamic glaze
Arugula or microgreens
Fig jam or red onion jam
Cracked walnuts or pecans
Directions Make the Crostini
1
Preheat oven to 375°F (190°C) .
Arrange baguette slices on a baking sheet. Brush with olive oil and sprinkle with sea salt.
Toast for 8–10 minutes , flipping once, until golden and crisp.
Let cool before topping.
Prepare the Steak
2
Bring steak to room temperature, pat dry, and season generously with salt and pepper.
Heat oil or butter in a cast iron skillet over medium-high heat .
Sear steak for 2–3 minutes per side (for medium-rare), basting with garlic/rosemary butter if desired.
Let rest for 5–10 minutes , then slice thinly against the grain into small bite-sized strips.
Make the Blue Cheese Spread
3
In a bowl, mix blue cheese with cream cheese and sour cream until creamy but textured.
Season with black pepper. (Add a splash of milk if you prefer a thinner consistency.)
Chill until ready to assemble.
Assemble the Crostini
4
Spread a thin layer of blue cheese mixture on each crostini.
Top with a strip or two of sliced steak.
Add optional toppings: a spoonful of caramelized onion, a drizzle of balsamic glaze, a few microgreens, or a small dollop of jam for contrast.
Serving Suggestions
5
Serve warm or at room temperature.
Pairs well with robust red wines (Cabernet, Syrah) or dark ales.
Great on a charcuterie board , alongside olives, nuts, and marinated veggies.
Variations
6
Go luxe: Use beef tenderloin or filet mignon.
Vegetarian version: Swap steak for roasted mushrooms or grilled eggplant rounds.
Cheese swap: Try goat cheese, brie, or a blue cheese–cream cheese mousse.
Steak & Blue Cheese Crostini
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