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Steak & Blue Cheese Bruschetta with Onion & Roasted Tomato Jam

An appetizer bursting with flavor from bleu cheese, caramelized onion, jam and balsamic vinegar—tasty bites that vanish in a hurry. —Debbie Reid, Clearwater, Florida
  • Total Time
    Prep: 45 min. Grill: 10 min.
  • Makes
    16 appetizers

Ingredients

  • 5 tablespoons olive oil, divided
  • 1 large sweet onion, halved and thinly sliced
  • 1 cup grape tomatoes, halved
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground pepper, divided
  • 6 ounces cream cheese, softened
  • 3/4 cup crumbled blue cheese
  • 3 garlic cloves, minced
  • 16 slices French bread baguette (1/2 inch thick)
  • 2 beef ribeye steaks (3/4 inch thick and 8 ounces each)
  • 1-1/2 teaspoons Montreal steak seasoning
  • 2 tablespoons balsamic vinegar

Directions

  • Preheat oven to 400°. In large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until softened. Reduce heat to medium-low; cook until golden brown, 25-30 minutes, stirring occasionally.
  • Toss tomatoes with 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; spread in a 15x10x1-in. pan. Roast until softened, 10-15 minutes. Stir tomatoes into onion, mashing lightly. In small bowl, mix cream cheese, blue cheese, garlic and the remaining salt and pepper.
  • Brush bread slices with remaining oil; grill, covered, over medium heat until lightly toasted, 1-2 minutes per side. Sprinkle steaks with steak seasoning. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 3-5 minutes per side. Let stand 5 minutes before slicing.
  • To serve, spread toasts with cheese mixture; top with steak and onion mixture. Drizzle with vinegar.
Nutrition Facts
1 appetizer: 185 calories, 14g fat (6g saturated fat), 32mg cholesterol, 292mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 8g protein.

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Reviews

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  • Dougie55
    Jun 24, 2015

    I tried this last night for a neighbor and his wife, for all the help they have given me. I made only three small adjustments. Used crushed garlic instead of the powder, and used the extra creamy style blue cheese. As they as well as myself like spicy foods, I added a few pieces of finely chopped jalepeno peppers on the tomatoes before roasting them. It was a big hit and is added to both our favorite appetizer recipes. Bad thing about it though, is that we ate them all, and the 3 of us could not finish our main course..lol

  • K9ChemoNurse
    Oct 7, 2012

    Saw this recipe prepared at ToH Cooking School. This is DELICIOUS! For non-bleu lovers, dont fret, the flavors meld so nicely you can hardly tell its there. Cant wait to make it for the holidays as an appetizer.Roxanne Mountville, PA

  • kafaughn
    Sep 4, 2012

    No comment left

  • obxgoer
    Jul 11, 2012

    Fantastic! Used queso fresco instead of blue cheese. Husband loved it.

  • MarciaQ
    Jul 4, 2012

    Terrific appetizer that can serve as a meal. Took a short while to assemble, but very well worth it! Outstanding new way to prepare brushetta!