Beef Crostini with Balsamic Drizzle & Parmesan Crisps

Ingredients icon 9 Ingredients
Servings icon Makes 24 appetizer
Time icon 45 to 50 minutes


  • 2 beef Strip Steaks boneless, cut 1 inch thick (about 1-1/4 pounds)

  • 1/2 cup freshly grated Parmesan cheese

  • 1-1/2 teaspoons all-purpose flour

  • 12 slices thin white sandwich bread, crusts removed

  • 1-1/2 teaspoons coarse grind black pepper

  • Salt

  • 4 ounces garlic-herb cheese spread, slightly softened

  • Prepared balsamic syrup

  • 24 small arugula leaves


  1. Heat oven to 350°F. Combine Parmesan cheese and flour in small bowl; toss to mix well. Spray baking sheet with nonstick cooking spray. Sprinkle Parmesan mixture evenly into 8-inch circle on baking sheet. Bake in center of 350°F oven 6 to 8 minutes or until melted and light brown. Cool 2 minutes on baking sheet, then remove to wire rack to cool completely. Break into 24 irregular-shaped pieces. Set aside.

  2. Cut each bread slice diagonally in half. Place in single layer on baking sheet. Bake in 350°F oven about 6 minutes or until lightly toasted but not brown. Set aside.

  3. Press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks into thin slices; season with salt.

  4. Meanwhile, spread 1 teaspoon cheese spread onto each bread piece; top with 2 to 3 steak slices. Drizzle balsamic syrup over beef; top with Parmesan crisp and arugula leaf.

Nutrition Information

Nutrition information per serving, using Strip steaks: 74 calories; 3 g fat (2 g saturated fat; 1 g monounsaturated fat); 17 mg cholesterol; 101 mg sodium; 4 g carbohydrate; 0.2 g fiber; 7 g protein; 1.7 mg niacin; 0.1 mg vitamin B6; 0.3 mcg vitamin B12; 0.6 mg iron; 7.3 mcg selenium; 1.1 mg zinc.

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