Fustini's Oils and Vinegars
Steak and Bourbon Peach Bruschetta

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Steak and Bourbon Peach Bruschetta


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Steak and Bourbon Peach Bruschetta

Submitted by Chef Laura Cavender


  • 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


Step 1. 

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.

Step 2. 

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.

Step 3. 

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.

Step 4. 

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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