We’ve taken our favorite appetizer, inspired from Freeman’s Tavern in NYC, to a new level by adding a slightly seared rare bite of either a filet of beef or ribeye. Then, top it of with a drizzle of Sriracha crème fraiche. That’s all you need for an amazing start to an event.
Four easy step:
- Slice, oil and bake a French loaf make the bruschetta toasts
- Grate and mix the cheese blend
- Broil the cheese on top of the bruschetta
- Sear the salted steak, cut into bite sized pieces and put on top of the broiled cheese toasts
- Mix Sriracha with crème fraiche and spoon on top
OK, so that might seem like a lot of work, but it really is not. Good cooking comes from good planning. You can make the bruschetta toasts, cheese mix, and Sriracha sauce a day in advance. When the party is about to start, put the cheese mix on the toast, broil and at the same time sear the steak and then assemble. Done.
- French baguette or ciabatta baguette (preferred)
- 4 cups extra sharp cheddar cheese, grated
- 1 cup Gruyère cheese
- 1/3 cup leeks, just the white part/ light green and finely chopped
- 1/3 cup red onion, finely chopped
- 1/3 cup yellow onion, finely chopped
- 3 tablespoons of chives, finely chopped
- 1 large garlic clove, smashed and finely chopped
- 4 tablespoons (or to taste) prepared horseradish, drained
- 1/3 cup mayonnaise
- Dijon mustard for brushing
- 2 pounds of filet of beef or ribeye, seasoned with salt and pepper, brought to room temperature before searing
- 1/2 cup of crème fraiche
- 2-3 drizzles of Sriracha
- Kosher salt
- Freshly ground black pepper
- Heat the oven to 400 degrees.
- Follow the crostini recipe but undercook them, only baking for 6 minutes, then let cool and brush with the Dijon mustard.
- Mix the cheeses, vegetables, horseradish and mayonnaise in a bowl.
- Heap the cheese mix on each crostini and put on a baking sheet lined with aluminum foil (makes cleaning easier) that has a wire rack on top. I do this so the cheese that drips off the crostini does not form a ‘globby’ mess on the side of the toasts.
- Bake for ten minutes on top rack and then broil for 1-2 minutes until some of the cheese browns, then let rest for 10 minutes.
- When the cheese toasts are cooking, sear the steak on a skillet for 2-3 minutes each side, or to your desired temperature, let rest for 10 minutes, slice and put on each cheese toast.
- Mix the crème fraiche and Sriracha, spoon on top of each piece of steak and serve.