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

Ingredients


Directions

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 into a small saucepot, bring to a boil then reduce to a low simmer until vinegar has halved and thickened. It will coat the back of a spoon when done. Turn off heat and set 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 jam and the blue cheese sauce on the toasted bread, top with a piece of steak, drizzle with the balsamic reduction and top with fresh herbs.




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