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. 
Blue Cheese and Parmesan Flank Steak Bruschetta
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
A simple yet elegant appetizer,
perfect for parties or a weeknight treat.
Ingredients
- 1 lbs (227 g) grape tomatoes
- Olive oil
- Salt and pepper
- 1 lbs (680 g) flank steak
- 1 baguette (sliced)
- Gorgonzola cheese (crumbled)
- Arugula
- Parmigiano-reggiano (shaved)
Instructions
- Preheat oven to 375°F (190°C).
- Place tomatoes in a small baking dish, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat and bake for 10-20 minutes, or until burst and wrinkled.
- Remove tomatoes from oven.
- Heat a skillet over high heat.
- Season steak liberally with salt and pepper and sear on both sides to desired doneness.
- Remove steak from skillet and let rest for 10-15 minutes. Then, slice thinly across the grain.
- Place baguette slices on a baking sheet, drizzle with olive oil, and broil for 1-2 minutes until golden.
- To assemble: Top each toast with 1-2 tomatoes, 1-3 steak slices, gorgonzola crumbles, arugula, and shaved Parmigiano-Reggiano. Repeat and serve immediately.
Notes
- For optimal tenderness, marinate the flank steak for at least 30 minutes before searing.
- If Gorgonzola is too strong, try substituting a milder blue cheese like Maytag.
- Store leftover steak and tomatoes separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 bruschetta
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 3
- Protein: 25
- Cholesterol: 80
Frequently Asked Questions
How do I ensure the flank steak is cooked to the right doneness?
Use a meat thermometer to check for an internal temperature of 130°F for medium-rare or 140°F for medium. Let the steak rest for about 5-10 minutes after cooking to retain its juices.
What type of tomatoes should I use for roasting?
Cherry or grape tomatoes work best for roasting in this recipe, as they become sweet and flavorful when cooked.
Can I substitute the blue cheese with another type of cheese?
Yes, you can use feta or goat cheese as alternatives, but keep in mind that the flavor profile will change.
