This Blue Cheese and Parmesan Steak Bruschetta is a great appetizer – and one that’s as simple to make as it it delicious. Have a starter to dinner or your next party ready to go in no time.
Recently, I went out to dinner with my mom when she was in town visiting and instead of a big, heavy meal out, we opted for a glass or two of wine and appetizers. We seem to do this a lot, often at my urging, because I always want to try everything on the menu and this way we can get a couple of small bites of a few plates instead of settling on one dish. That night we were seated in the bar area on cozy couches and while sipping our white wines, we settled on two appetizers – a spicy shrimp on top of eggplant and a steak bruschetta. When they came out, not only were they both beautiful, but they were so delicious. Right then and there we said that these needed to be re-made for the blog and a couple days later, we got to work and made this steak and roasted tomato bruschetta.
This is such a quick appetizer to make – pop the tomatoes in the oven and then cook the steak. While the steak is resting after cooking, take the tomatoes out and put the sliced baguette in. Then all you have to do is pile on the toppings – so easy. This would be a great dish to serve with pasta, a big salad, or even just with a few other small plates.Print
Taylor is a self-taught cook currently living in Charlotte, NC. Having grown up around a family of great cooks, Taylor has always had a passion for food, wine, and cocktails. She is a Mexican and Southern food enthusiast and has never met an avocado she hasn’t liked. You can find her on her blog, Perpetually Hungry.