Beef Crostini with Parmesan Crisps and Balsamic Drizzle

Beef Crostini with Parmesan Crisps and Balsamic Drizzle
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Beef Crostini with Parmesan Crisps and Balsamic Drizzle

This appetizer recipe is perfect for your upcoming holiday parties. Flavorful steak meets cream cheese and a tangy balsamic sauce.

This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.

Nutrition Facts

Beef Crostini with Parmesan Crisps and Balsamic Drizzle

CaloriesCalories

180 Per Serving

ProteinProtein

15g Per Serving

FiberFiber

0g Per Serving

Nutrition Facts

Calories 180
Total Fat 6.8 g
Saturated Fat 2.7 g
Trans Fat 0.2 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.5 g
Cholesterol 40 mg
Sodium 249 mg
Total Carbohydrate 15 g
Dietary Fiber 0 g
Sugars 3 g
Protein 15 g

Dietary Exchanges
1 starch, 2 lean meat, 1/2 fat

Ingredients

Servings  12   Serving Size   2 Crostini (approximately 1/3 cup cooked beef)

  • 2 beef Strip Steaks boneless, cut 1 inch thick (about 1-1/4 pounds)
  • 1/4 cup Parmesan cheese
  • 3/4 teaspoon all-purpose flour
  • 12 slices thin white sandwich bread, crusts removed
  • 1 1/2 teaspoons coarsely ground black pepper
  • 4 ounces light garlic-herb cheese spread, slightly softened
  • 1 tablespoon balsamic syrup
  • 24 small arugula leaves

Directions

Tip: Click on step to mark as complete.

  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.
  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.

This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.

This appetizer recipe is perfect for your upcoming holiday parties. Flavorful steak meets cream cheese and a tangy balsamic sauce.

This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.

Nutrition Facts

Beef Crostini with Parmesan Crisps and Balsamic Drizzle

CaloriesCalories

180 Per Serving

ProteinProtein

15g Per Serving

FiberFiber

0g Per Serving
×
Calories 180
Total Fat 6.8 g
Saturated Fat 2.7 g
Trans Fat 0.2 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.5 g
Cholesterol 40 mg
Sodium 249 mg
Total Carbohydrate 15 g
Dietary Fiber 0 g
Sugars 3 g
Protein 15 g

Dietary Exchanges
1 starch, 2 lean meat, 1/2 fat

Ingredients

Servings  12   Serving Size   2 Crostini (approximately 1/3 cup cooked beef)

  • 2 beef Strip Steaks boneless, cut 1 inch thick (about 1-1/4 pounds)
  • 1/4 cup Parmesan cheese
  • 3/4 teaspoon all-purpose flour
  • 12 slices thin white sandwich bread, crusts removed
  • 1 1/2 teaspoons coarsely ground black pepper
  • 4 ounces light garlic-herb cheese spread, slightly softened
  • 1 tablespoon balsamic syrup
  • 24 small arugula leaves

Directions

Tip: Click on step to mark as complete.

  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.
  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.

This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.