Steak and Bourbon Peach Bruschetta
Steak and Bourbon Peach Bruschetta
Submitted by Chef Laura Cavender
Appetizers
Ingredients
- 1 loaf French baguette
- 2 tablespoons Fustini’s Garlic olive oil
- 1 pound sirloin tips, cut into bite-size pieces
- salt and pepper
- 1 cup crumbled blue cheese
- 3 tablespoons milk
- 2 garlic cloves
- 3/4 cup Fustini's Peach balsamic
- 1 large fresh peach, diced
- 1 teaspoon bourbon (optional)
- fresh herbs for garnish
Directions
- Preheat oven to 350 degrees. Slice baguette into 1/2 inch slices on the diagonal. Drizzle each slice with olive oil. Place bread on a baking sheet and toast for 5-7 minutes. Remove and set aside.
- Pour balsamic vinegar, peach and bourbon into a small saucepot, bring to a boil then reduce to a low simmer until vinegar has halved and thickened. Turn off the heat and set it aside.
- Place blue cheese, milk, 1 smashed clove of garlic, salt and pepper in a small saucepot and bring to a high simmer, stirring frequently until blue cheese is melted and smooth. Turn off heat and set aside.
- Heat a greased grill pan over medium-high heat. Season steak tips with salt and pepper and grill 1-2 minutes per side for rare to medium-rare. To assemble the crostini, spoon the blue cheese sauce on the toasted bread, top with a piece of steak, and drizzle with the peach balsamic mixture top with fresh herbs.
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