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  2. Beef Crostini with Parmesan Crisps and Balsamic Drizzle

Beef Crostini with Parmesan Crisps and Balsamic Drizzle

This appetizer recipe is perfect for your upcoming holiday parties. Flavorful steak meets cream cheese and a tangy balsamic sauce. This Beef. It's What's For Dinner. recipe is certified by the American Heart Association®.

  • 25
    min
  • 12
    SERVINGS
  • 150
    Cal
  • 15 g
    Protein

Ingredients:

  • 2 beef Strip Steak, Boneless, cut 1 inch thick (about 1-1/4 pounds)
  • 1/4 cup freshly grated Parmesan cheese
  • 3/4 teaspoon all-purpose flour
  • 12 slices thin white bread, crusts removed
  • 1-1/2 teaspoons coarse grind black pepper
  • 4 ounces light garlic and herb cheese spread, slightly softened
  • 1 tablespoon balsamic syrup
  • 24 leaves arugula leaves

Cooking:

  1. Heat oven to 350°F. Combine Parmesan cheese and flour in small bowl; toss to mix well. Spray baking sheet with nonstick cooking spray. Sprinkle Parmesan mixture evenly into 8-inch circle on baking sheet. Bake in center of 350°F oven 6 to 8 minutes or until melted and light brown. Cool 2 minutes on baking sheet, then remove to wire rack to cool completely. Break into 24 irregular-shaped pieces. Set aside.

    Cook's Tip: Parmesan crisps may be made 1 day in advance and stored in an airtight container.

  2. Cut each bread slice diagonally in half. Place in single layer on baking sheet. Bake in 350°F oven about 6 minutes or until lightly toasted but not brown. Set aside.

  3. Press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks into thin slices.

    Cook's Tip: Four beef Tenderloin steaks (about 4 ounces each), cut 1 inch thick may be substituted for Strip steaks. Pan-broil Tenderloin steaks 10 to 13 minutes for medium rare to medium doneness, turning occasionally.

  4. Meanwhile, spread 1 teaspoon cheese spread onto each bread piece; top with 2 to 3 steak slices. Drizzle balsamic syrup over beef; top with Parmesan crisp and arugula leaf.

    Cook's Tip: Balsamic syrup is available in the dressing aisle next to the vinegars in large supermarkets and specialty stores. If balsamic syrup is not available, it can be prepared by combining 3/4 cup balsamic vinegar and 2 tablespoons molasses in medium saucepan; bring to a boil. Reduce heat to medium-high; cook about 10 minutes or until mixture is reduced to 1/4 cup. Balsamic syrup may be stored in an airtight container in the refrigerator.
150 CALORIES

0 % *

2.8g SAT FAT

0 % DV **

14.5g PROTEIN

0 % DV

2 mg IRON

0 % DV

1.8 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 150 Calories; 52.2 Calories from fat; 5.8g Total Fat (2.8 g Saturated Fat; 0.2 g Trans Fat; 0.4 g Polyunsaturated Fat; 1.6 g Monounsaturated Fat;) 40 mg Cholesterol; 187 mg Sodium; 9 g Total Carbohydrate; 0.6 g Dietary Fiber; 2.1 g Total Sugars; 14.5 g Protein; 76.1 mg Calcium; 2 mg Iron; 180 mg Potassium; 0.2 mg Riboflavin; 5.1 mg NE Niacin; 0.3 mg Vitamin B6; 1.7 mcg Vitamin B12; 121 mg Phosphorus; 1.8 mg Zinc; 13.6 mcg Selenium; 31.1 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B12, and Selenium; and a good source of Iron, Riboflavin, Vitamin B6, and Zinc.

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