Beef Crostini With Shaved Parmesan and Balsamic Drizzle
Servings 12
Author Chef Tiffany Blackmon
Ingredients
2Beef Tenderloin, cooked medium and thinly sliced
12SlicesSourdough Bread, crusts removed
Olive Oil
4Oz. Garlic and Herb Cheese Spread
24Arugula Leaves
Balsamic Syrup
⅓CupFreshly 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.