Blue Cheese and Steak Crostini with Blueberry and Caramelized Onion Jam
Blue cheese and flank steak crostini topped with blueberry balsamic and caramelized onion jam are hearty and savory with just a touch of sweetness! Try these easy, decadent appetizers for your next gathering!
1baguette or long Italian or French loafnot too crusty!
1/4cupolive oil
kosher salt
For the steak
1lbflank steak
1tbspolive oil
kosher salt and pepper
For the blueberry and caramelized red onion jam
1tbspolive oil
1medium red oniondiced (about 2 cups)
several sprigs fresh thyme
1/2tspkosher salt
1/4tspfreshly ground pepper
2cupsblueberries
2tbspbalsamic vinegar
1/4cuphoney
2tbspbrown sugar
1/4cupred wine
1tsplemon juice
For assembling
4ozwedge blue cheese
arugula microgreenscan use other microgreens, radish sprouts, or baby arugula
Instructions
Follow instructions for making Savory Blueberry and Caramelized Onion Jam. Allow at least an hour to make jam and let it cool before beginning the next step. This step can be done several days in advance.
Preheat oven to 375 degrees Fahrenheit. Slice bread into 1/3-1/2-inch slices and arrange on a sheet pan. Brush slices with olive oil and sprinkle with kosher salt. Bake for 7-10 minutes, or until crispy on top. Set aside crostini. Note: Crostini may not brown, and that's okay! Don't keep baking it until it's brown, or it will end up far too crunchy. Alternately, you can put it under the broiler for a 2-4 minutes instead of baking at 375 to get more browning on top, if that's important to you!
Turn oven to broiler and set top rack to about 4-6 inches away from the heating element (I do the second from the top position on mine). Pat flank steak dry with paper towels. Then drizzle olive oil on both sides of steak and rub in gently. Sprinkle on both sides with kosher salt and black pepper and put steak on a sheet pan.
Cook steak under the broiler for about 5 minutes per side, until medium rare. Then let it rest for another 5 minutes so it will stay juicy when you slice it! Slice as thinly as possible against the grain.
Top crostini pieces with several (2-3) slices of steak, folded and draped decoratively. Then add a couple blue cheese crumbles, a small dollop of jam, and a pinch of microgreens. Note: Taste one first to make sure the ratios are all good before you make the whole batch! It's easy to overwhelm the steak with too much blue cheese or jam. If using baby arugula instead of microgreens, layer them on the bottom of the crostini before adding the steak.