I am not the type of person who craves a big steak dinner with a grilled rib eye all to myself; that just isn’t the type of person I am. That being said, I crave this often, I love the crispy bread with the flavor of the grilled steak and creamy melted cheese on top. These steak crostini are easy to make for a crowd, they come together in under 30 minutes.
It may be meant to be an appetizer but whenever my family makes this we always end up filling up on it. Boursin is a triple-cream cheese flavored with herbs and is perfect for melting to garnish these crostini. Check out more easy appetizers here. Another family favorite is this baked apple, blue cheese and chorizo crostini recipe.
I love using a ribeye steak for this recipe because it’s tender and flavorful. I season it simply with salt and pepper then grill it until it’s cooked medium-rare. If you don’t have a grill then it can easily be pan-seared in a cast iron pan over medium heat instead. Look for boneless ribeye for this recipe, though bone-in works as well it just takes a bit more work to slice it.
Look for a French baguette with a crisp crust. If you buy a baguette for this recipe a few days in advance then slice it ahead of time and store in resealable plastic bags so that it doesn’t get stale and harden. To revive a stale baguette simple spray it with a bit of water then bake in the oven at 350ºF for 10 minutes until it’s crisp on the outside again.
I use extra-virgin olive oil to dip the crostini before broiling them. The recipe works with regular olive oil or vegetable oil though I prefer the flavor of the extra-virgin.
The creamy melted Boursin® Garlic & Fine Herbs complements the simple seasoning of the steak. While you can crumble it over the steak I prefer to melt it with a bit of water and spoon it over the steak like a fondue.
Preheat the grill. Season rib eye steaks on both sides with salt and pepper.
Grill rib eye steak to medium-rare. Remove steak from grill and let rest then slice into strips.
Preheat the broiler to medium-high. Dip one side of each baguette slice in olive oil and arrange the slices, oil-side up on a baking sheet. Broil them just until golden brown.
Melt the Boursin cheese with a bit of water.
Arrange crostini on a serving platter and top with steak and a bit of the melted Boursin. Garnish with micro-greens (optional).
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