Happy Fall, Y’all! I am so excited to share with you… Sips & Shares! I have partnered with five talented influencers to share our passion of food, beverage, and entertaining. Each of us are sharing our personal favorites with you…we hope you enjoy, share, and add to your entertaining menu rotation.

I adore entertaining year-round; I just love making people feel welcome with food, fun, and laughter! Entertaining is extra special when leaves begin to fall, and there’s a crisp chill in the air. We can enjoy time with friends, and family with all the season has to offer. Throughout the years, I have discovered a few staple beverages and appetizers that remain in my entertaining menu rotation. I always offer my signature drink, The Puppy at every gathering as I always have fresh grapefruit juice on hand, and vodka. So simple, so refreshing! A simple crostini recipe is always a hit, especially the ingredients layered in my beef crostini. The flavor profile in this menu item creates the perfect balance to enhance the beef, creating a such a delicious marriage of savory goodness!

Beef Crostini with Shaved Parmesan and Balsamic Drizzle

I developed this appetizer years ago for the beef industry when I was trained on flavor profiling and how to pair flavors with beef. This recipe is the perfect melding of flavors, all enhancing the flavor of the beef. For preference and time saver, I adapted the original recipe using freshly shaved Parmesan cheese instead of Parmesan crisps. Whether you’re having a small cocktail party or large gathering this appetizer perfect, no fork required!

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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
4 Oz. Garlic and Herb-Cheese Spread
24 Arugula Leaves
⅓ Cup Freshly Shaved Parmesan Cheese
Kosher Salt, to taste
Freshly Ground Black Pepper, to taste
Olive Oil
Balsamic Syrup

Instructions

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

Notes

Tiffy’s Tips

~Almost any leftover steak works perfectly for this recipe! I always cook extra and certainly take leftovers home when dining out. Slice EXTREMELY thin, against the grain for the perfect bite.

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

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

My Signature Cocktail…The Puppy

The Puppy! You have probably seen this beautiful pale pink drink on my feed or in stories. I absolutely LOVE what I have adoringly named, the Puppy. What is it? Well, you’ve heard of the Greyhound? The refreshing two-ingredient cocktail; vodka and grapefruit served over ice. Super easy drinking, especially if you use ripe, fresh-squeezed grapefruit or even better…. Ruby Red! Add salt to the rim and you have another canine-related classic, the Salty Dog. My recipe is like the Greyhound, adding 2 parts vodka to 1 part grapefruit juice, shake, shake, shake over ice and serve in a chilled martini glass! The secret to a good Puppy is good vodka.

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