The eye-popping “wow factor” of Garlicky Steak and Bleu Cheese Bruschetta is that each slice of baguette is rubbed with a raw garlic clove.
Shout out to noblepig.com for sharing that trick. Amazing!
And Garlicky Steak and Bleu Cheese Bruschetta is very pretty, isn’t it? It’s a festive and vibrant appetizer for Christmas get-togethers.
My family, however, eats Steak and Bleu Cheese Bruschetta all year long. And we would never be satisfied with just a few tastes, so I make enough to serve as a meal. Garlicky Steak and Bleu Cheese Bruschetta is glorious finale with leftovers from a Traeger-smoked brisket.
- 1-2 Sourdough baguettes, sliced at an angle for more surface area.
- extra-virgin olive oil
- 2 garlic cloves, peeled
- 1 Tablespoon butter
- 1 pound leftover steak, cut into very small pieces (I love using leftover smoked brisket)
- 1 cup cherry or grape tomatoes, halved
- 1/4 cup fresh chives, chopped
- 1/4 fresh basil, chopped
- 2 avocados, diced
- 1 Tbsp lime juice
- 1/2 tsp coarsely ground black pepper
- Bleu cheese dressing (I love Litehouse Original Bleu Cheese)
- Preheat oven to 400°F
- Lightly brush each slice of baguette with olive oil and place slices on a large cookie sheet. Bake in oven for 5 minutes to lightly “toast.” Remove from oven and set aside to cool.
- Rub cloves of garlic over top side of each baguette slice.
- Melt butter over medium heat in a large skillet. Add steak pieces and heat for up to 5 minutes to make sure steak is completely warmed. Set aside to cool for a few minutes.
- In a medium-sized bowl, toss tomatoes, chives, basil, avocado and lime juice. Fold in steak and lightly season with coarsely ground black pepper.
- Spread a thin layer (just a taste) of bleu cheese dressing on each baguette slice. Add one serving spoon full of the steak mixture to the top of each slice. Serve and enjoy!