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Steak & Boursin Cheese Crostini
Crispy crostini topped with slices of seared steak and melted Boursin cheese spooned over the top for an easy fan-favorite appetizer.
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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 these steak & Boursin cheese crostini 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. Other family favorites include this baked apple, blue cheese and chorizo crostini recipe and sausage and peppers toast.
Key Ingredients in This Recipe
- Ribeye steak – 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.
- Baguette – 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.
- Extra-Virgin Olive Oil – 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.
- Boursin cheese – 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.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro tip
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.
Swaps and Substitutions
- You can always use another cut of steak! While tender cuts like ribeye or filet mignon work beautifully, you can also use New York strip, top sirloin, or even grilled flank steak. The flavor will still be delicious.
- If you can’t find Boursin cheese – creamy goat cheese, ricotta, or burrata make excellent alternatives. You can even mimic the herb-forward richness by mixing cream cheese with garlic and fresh herbs.
How to Make Steak & Boursin Cheese Crostini (Step-by-step)
Preheat the grill. Season rib eye steaks on both sides with salt and pepper. Grill rib eye steak to medium-rare, about 4 minutes on each side.
Remove steak from grill and let rest for 10 minutes. Slice the steak into thin ½-inch thick strips, discarding any fat and set aside.
Preheat the broiler to medium-high. Add about ¼ cup of the olive oil to a shallow dish and dip one of the cut sides of each baguette slice in the olive oil, then arrange the slices, oil-side up on a baking sheet. Broil them just until golden brown, about 1 minute.
Place a small saucepan over medium-low heat. Add the Boursin cheese and about 2 teaspoons of water, using the back of a spoon to break up the Boursin cheese. Stir continuously until the cheese has completely melted, making sure that the cheese does not burn. Once melted, remove from heat and set aside.
Arrange the crostini on a serving platter and place a small piece of steak on each piece. Top each with a spoonful of the Boursin cheese. Garnish with micro-greens (optional).
How to Prep this Recipe in Advance
- The toasted slices of baguette can be made ahead of time and stored in a resealable plastic bag for easy assembly. You can also simply slice the bread and store so it can be dipped in the olive oil and broiled just before serving.
- The steak can be made up to a day in advance then reheated and sliced just before serving.
- The Boursin cheese sauce can be melted ahead of time and reheated in the microwave or in a pot over low heat.
FAQ – Frequently Asked Questions
Can I use another cut of steak for steak and Boursin cheese crostini?
Yes! While tender cuts like ribeye or filet mignon work beautifully, you can also use New York strip, top sirloin, or even grilled flank steak—the flavor will still be delicious.
Is there a good substitute for Boursin cheese?
If you can’t find Boursin cheese – creamy goat cheese, ricotta, or burrata make excellent alternatives. You can even mimic the herb-forward richness by mixing cream cheese with garlic and fresh herbs.
Can I prepare components ahead of time?
Yes! Toast the bread, melt the cheese sauce, or cook and slice the steak up to a day in advance. Just store ingredients separately and assemble right before serving to keep crostini crisp.
How do I make the Boursin cheese sauce for the crostini?
Warm Boursin with a small amount of water or horseradish over low heat, stirring until smooth. This makes it silky and spoonable – rather than crumbly for easy topping.
What are good variations on steak and Boursin crostini?
Finish with a drizzle of herb oil, balsamic glaze, fresh chives, parsley, or microgreens for brightness and contrast. You can also experiment with different sauces in place of the Boursin cheese like horseradish mayo or garlic butter.
More crostini to try:
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Steak & Boursin Cheese Crostini
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Ingredients:
- 2 (10-ounce) rib eye steaks
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 large French baguette, sliced into 1/2”-thick slices, approximately 20 slices
- Extra-virgin olive oil, as needed
- 1 (5.4-ounce) package Boursin garlic & herb cheese
- Microgreens, for garnish (optional)
Instructions:
- Preheat the grill. Season rib eye steaks on both sides with salt and pepper. Grill rib eye steak to medium-rare, about 4 minutes on each side.
- Remove steak from grill and let rest for 10 minutes. Slice the steak into thin ½-inch thick strips, discarding any fat and set aside.
- Preheat the broiler to medium-high. Add about ¼ cup of the olive oil to a shallow dish and dip one of the cut sides of each baguette slice in the olive oil, then arrange the slices, oil-side up on a baking sheet. Broil them just until golden brown, about 1 minute.
- Place a small saucepan over medium-low heat. Add the Boursin cheese and about 2 teaspoons of water, using the back of a spoon to break up the Boursin cheese. Stir continuously until the cheese has completely melted, making sure that the cheese does not burn. Once melted, remove from heat and set aside.
- Arrange the crostini on a serving platter and place a small piece of steak on each piece. Top each with a spoonful of the Boursin cheese. Garnish with micro-greens (optional).
Notes:
You can always use another cut of steak! While tender cuts like ribeye or filet mignon work beautifully, you can also use New York strip, top sirloin, or even grilled flank steak.
Nutrition:
Calories: 199kcal | Carbohydrates: 15g | Protein: 14g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 223mg | Potassium: 190mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Calcium: 37mg | Iron: 2mg
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These are always a hit when I make them! I use ghee instead of olive oil and spread the Boursin under the steak, top with fresh dill and drizzle with balsamic glaze.
I am so happy to hear that these are a hit!! And I love the spin you put on it – I will have to give it a try the next time I make them!
can you make this the day before a party?
The best way to prep this in advance is to cut up the bread ahead of time and store in ziplock bags then cook the steak ahead of time and slice it then reheat it and assemble to the day of the party!
Tried for a holiday party. The ideal lower effort, higher reward app.
Everything about it was perfection.
So happy to hear it Becca! Thank you for sharing!!
I made this recipe for my holiday cocktail party and it was delicious! Everyone raved about it!
Thank you so much for sharing Julie! So happy to hear it! This is a family favorite around here!
I made these bites for a cocktail party and they were gone in minutes to rave reviews. Next time I make these will just be for my husband and I and we will eat them all for dinner!
This is an absolute winner of a recipe – as an appetizer or even for dinner. A great combination of tastes – sure to draw raves from your guests!