A Simple and Sophisticated Appetizer

Happy Valentine’s Day! Whether you’re celebrating at home or heading out for date night, I thought I would share a little something to snack on while you gear up for the festivities! Years ago I created an appetizer that was both simple and sophisticated… Beef Crostini. The ingredients create an incredible balance of flavor that enhance the flavor of the beef, rather than competing… After all, beef is the star of this show!

Use your favorite cut of beef (personally, I prefer tenderloin) or thinly sliced deli roast beef for an easy alternative. Start with a foundation of sourdough or a dense bread, a smear of flavored cream cheese (or our favorite… Boursin), beef, arugula or spinach, a drizzle of balsamic syrup, and shaved parmesan cheese. Y’all this recipe could not be easier or more delicious, truly perfect for hosting or a last-minute snack (psst… you can even serve as a meal). Enjoy! 

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Beef Crostini With Shaved Parmesan and Balsamic Drizzle

Servings 12

Author Chef Tiffany Blackmon

Ingredients

• 2 Beef Tenderloin, cooked medium and thinly sliced
• 12 Slices Sourdough Bread, crusts removed
• Olive Oil
• 4 Oz. Garlic and Herb Cheese Spread
• 24 Arugula Leaves
• Balsamic Syrup
• ⅓ Cup Freshly Shaved Parmesan Cheese
• Kosher Salt and Freshly Ground Black Pepper, to taste

Instructions

• Preheat oven to 350°. Cut each bread slice diagonally in half. Drizzle with olive oil. Place in a single layer of a baking sheet. Bake about 6 minutes or until slightly toasted but not brown. Set aside.
• Spread 1 teaspoon of cheese spread onto each bread slice; add arugula leaves, top with 2-3 steak slices. Drizzle with balsamic syrup, top with parmesan shavings. Season with salt and pepper to taste.

Notes

Tiffy’s Tips

 

~Almost any leftover stead works perfectly for this recipe! I always cook extra and certainly take leftovers home when dining out. Slice EXTREMELY thin.

~If you prefer to grill… grill the bread and the steaks!

~Have the bread pre-sliced at your local grocery store bakery. 

~This recipe is adapted from Beef Loving Texans.

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