Steak & Blue cheese Bruschetta w/ Onion tomato jam
1 large sweet onion, halved and thinly sliced
5 Tbs olive oil, divided
1 Cup grape tomatoes, halved
1/2 tsp kosher salt, divided
1/4 tsp freshly ground pepper, divided
6 oz cream cheese, softened
3 oz crumbled blue cheese or feta
16 slices French bread baguette, 1/2 inch thick
2 (8 oz each) beef ribeye steaks, 3/4 inch thick
1 1/2 tsp Montreal Steak Seasoning
2 Tbs balsamic vinegar
In a large skillet, cook and stir onion in 2 tbs oil over medium-
high heat until softened. Reduce heat to medium low; cook 30
minutes or until golden brown, stirring occasionally.
Place tomatoes in a shallow baking pan. Add 1 Tbs oil, 1/4 tsp
salt and 1/8 tsp pepper, toss to coat. Bake at 400 degrees for 10
-15 minutes or until softened. Lightly mash tomatoes and stir
into opinions. In a small bowl, mix cream cheese, blue cheese
garlic and remaining salt and pepper until blended.
Brush both sides of baguette slice with remaining oil. Grill over
medium heat 1-2 minutes on each side or until toasted. Sprinkle
both side of steaks with steak seasoning. Grill covered over
medium heat for 3-5 minutes on each side or until meat reaches
desired doneness. Let stand 5 minutes before slicing.
Spread cheese mixture onto toasts; top with steak and onion
mixture. Drizzle with vinegar.
oil and pan hot then add onions to carmalize. Balsamic vinegar in squirt bottle to decorate plate
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