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Festive Bruschetta
Toasted baguette slices topped with a whipped blue & cream cheese base, slivers of Wagyu Denver Steak and marinated chopped baby tomatoes. A delicious party canapé.
- Serves: 6-8 |
- Prep Time : 20 mins |
- Cook Time : 6 mins
Ingredients
Whipped Blue Cheese
250 g cream cheese, room temperature
a squeeze of lemon juice
salt and pepper
Bruschetta
1 baguette, sliced into 2 cm slices
2 garlic cloves, finely chopped
salt and pepper
Marinated Tomatoes
200 g baby tomatoes, finely chopped
remaining oil and garlic from the bruschetta
salt and pepper
Steak
olive oil
sea salt
To Serve
4-5 chives, finely chopped
Method
Place the cream cheese and blue cheese into a bowl and whisk with an electric whisk until combined and fluffy. Add the lemon juice and season to taste, then whisk again. Cover and set aside.
Turn the oven grill on.
Lay the baguette slices on a baking tray. Mix the olive oil with the chopped garlic and brush both sides of the slices with a pastry brush. Grill the baguette slices on both sides until golden, then set aside.
Marinated Tomatoes
Pour the remaining garlic oil from brushing the bruschetta over the chopped tomatoes; add the chives and mix to combine. Season to taste then set aside.
Festive Bruschetta
Set a large cast iron pan over medium-high heat to preheat. Carefully lay the Wagyu Denver Steaks into the hot pan and cook for one minute a side for 8-10 minutes. At the 8 minute mark, use a digital thermometer to check the internal temperature. You are aiming for 50-52 ºC. The steak will continue to rise in temperature as it rests, leaving you with a perfect medium rare (55-60 ºC). Let the steaks rest for at least 5 minutes before slicing.
To Serve
Give each slice of baguette a smear of cream cheese mix. Top with 2 slices of steak, then add a little tomato mix. Garnish with a sprinkle of chives and micro greens if using. Give a final seasoning with salt and cracked black pepper and serve.
Wagyu Beef sponsored by The Wagyu Experience
