Description
Indulge in the exquisite flavors of Steak & Brie Crostini with Fig Jam, a gourmet appetizer that combines tender steak, creamy brie, and sweet fig jam on a crispy baguette. Perfect for any occasion, this dish is sure to impress your guests with its elegant presentation and delightful taste.
Ingredients
Scale
- 1 good quality steak (sirloin or filet mignon)
- Coarse sea salt
- Freshly cracked black pepper
- 1 tablespoon olive oil
- Brie cheese (double or triple cream)
- Fig jam
- 1 fresh, crusty baguette
- Extra virgin olive oil for brushing
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the fresh baguette on the bias into ½-inch thick rounds.
- Arrange the baguette slices in a single layer on a baking sheet.
- Lightly brush one side of each slice with extra virgin olive oil.
- Bake for about 8-12 minutes, or until the crostini are lightly golden and crisp.
- Pat your steak dry with paper towels.
- Season both sides of the steak with coarse sea salt and freshly cracked black pepper.
- Heat 1 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat until it begins to smoke.
- Carefully place the seasoned steak into the hot skillet and sear for about 3-4 minutes per side for medium-rare.
- Remove the steak from the skillet and tent it loosely with foil to rest for at least 5-10 minutes.
- Thinly slice the steak against the grain into bite-sized pieces.
- Spread a generous spoonful of fig jam on each toasted baguette slice.
- Place a small piece of brie cheese on top of the fig jam.
- Top with a slice or two of the sliced steak.
- (Optional) Arrange the assembled crostini back on the baking sheet and place under the broiler for 1-2 minutes until the brie is softened.
- Garnish with a tiny sprig of fresh thyme or rosemary.
- Serve immediately, best enjoyed warm or at room temperature.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Appetizer
- Method: Baking and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 crostini
- Calories: 250
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 30 mg
Keywords: Always bring your steak to room temperature before cooking for even cooking. Rest the steak after cooking to retain juices. Slice against the grain for tenderness. Brie tastes best at room temperature before assembly.