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

g 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
Added Sugars 15 g
Protein 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; 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.

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

g 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
Added Sugars 15 g
Protein 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; 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.

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