Description
This Easy Steak Crostini with Horseradish Sauce is a quick and elegant appetizer featuring tender ribeye steak, creamy horseradish cheese spread, and toasted baguette slices drizzled with balsamic glaze. Perfect for entertaining or a flavorful snack, these crostinis combine savory, tangy, and fresh flavors in a simple yet impressive dish.
Ingredients
Scale
Steak
- 1 boneless ribeye steak (1″ – 1/2″ thick)
- Kosher salt, to taste
- 1 tbsp olive oil (for cooking steak)
Horseradish Sauce
- 1 package Boursin cheese (garlic & herb flavor, about 5.2 oz)
- 2 tbsp creamed horseradish
- 2-3 tsp water (to thin sauce)
Crostini
- 1 baguette, sliced into 1/2″-thick slices
- Olive oil, for brushing
- Balsamic glaze, for drizzling
- Fresh chives, chopped, for garnish
Instructions
- Season and Cook Steak: Season the ribeye steak generously with kosher salt. Heat a skillet over medium-high heat and add olive oil. Cook the steak about 4 minutes per side for medium-rare doneness. Remove from heat and let rest.
- Prepare Horseradish Sauce: In a small bowl, combine Boursin cheese with creamed horseradish. Gradually add water, a teaspoon at a time, stirring until you achieve a smooth and spreadable consistency.
- Toast Baguette Slices: Preheat the oven to 400°F (200°C). Brush the baguette slices lightly with olive oil and place them on a baking sheet. Toast in the oven for 5-7 minutes or until golden and crisp.
- Assemble Crostini: Slice the cooked ribeye steak thinly against the grain. Spread a generous layer of horseradish sauce on each toasted baguette slice, then top with a few slices of ribeye. Drizzle with balsamic glaze over the top.
- Garnish and Serve: Sprinkle chopped fresh chives over the assembled crostini. Serve warm as an appetizer or a savory snack.
Notes
- For a more well-done steak, cook longer as desired.
- Balsamic glaze can be substituted with balsamic vinegar reduction if unavailable.
- Use freshly sliced baguette for optimal crunch.
- Leftover horseradish sauce can be stored in the refrigerator for up to 3 days.
- This recipe can be easily doubled for larger gatherings.
