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.
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.
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.
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.
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.
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.
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.
4 servings