Ingredients
Steak and Bread
- 8 oz cooked steak, thinly sliced
- 1 baguette
- 1 tbsp olive oil plus more to drizzle bread
- 2 garlic cloves
Topping
- 1 1/2 cups cherry tomatoes, diced
- 1 cup fresh mozzarella, diced
- 4 tbsp fresh basil, chopped
- 1 tsp salt, adjust to taste
- 1/2 tsp ground black pepper, adjust to taste
- 1 tbsp balsamic glaze or balsamic vinegar
Instructions
- Preheat the oven and toast bread: Preheat your oven on the broiler setting. Slice the baguette into 18 thin slices and place them evenly on a baking sheet. Drizzle each bread slice with olive oil. Broil the bread slices on one side for about 3 minutes until golden, then flip and broil the other side for another 3 minutes or until toasted and golden brown.
- Rub garlic on bread: Remove the toasted bread from the oven and immediately rub each side with the garlic cloves. This will infuse the bread with a lovely garlic aroma and flavor.
- Prepare the tomato mixture: In a medium bowl, combine the diced cherry tomatoes, fresh mozzarella, chopped basil, 1 tablespoon of olive oil, salt, and black pepper. Toss gently to mix all ingredients evenly and develop fresh flavors.
- Assemble bruschetta: Place a few thin slices of cooked steak on each toasted baguette slice. Then top the steak with a spoonful of the tomato and mozzarella mixture.
- Finish and serve: Drizzle each bruschetta with balsamic glaze or balsamic vinegar for a sweet tangy finish. Serve immediately while the bread is still crisp. Enjoy this fresh, savory, and satisfying appetizer!
Notes
- Use steak cooked to your preference prior to assembling the bruschetta; leftovers work perfectly.
- Balsamic glaze adds a thicker, sweeter finish compared to balsamic vinegar, but either works well.
- Adjust salt and pepper to suit your taste.
- To save time, prepare the tomato mixture ahead and refrigerate.
- This recipe makes great finger food for parties and gatherings.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Appetizer
- Method: Broiling
- Cuisine: Italian
