Burrata and Steak Crostini

The creamy, withared steak match madestini heaven. the burr ontost lush, against heartyized beef I of how the on of allows when take’s savory through it, oh fail it disappears in minutes. I love how it feels like you’re serving something fancy, but it’s surprisingly easy to pull off. Plus, it’s totally versatile—you can switch up the toppings, maybe add a bit of roasted garlic, or top it off with a squeeze of lemon for a little zing. Whether you’re enjoying it as an appetizer or making it the star of the meal, it’s guaranteed to leave everyone talking. What are your favorite additions to this crostini? I’d love to hear your take!

Key Ingredients in Burrata and Steak Crostini

Now, let’s take a closer look at the key ingredients that come together to create this mouthwatering dish. Each one plays an essential role in delivering that perfect bite of crispy, creamy, and savory goodness. Here’s what you’ll need:

Baguette
A crispy, golden base for your crostini that provides a satisfying crunch. It holds up beautifully to the creamy burrata and tender steak without getting soggy.

Olive oil
A drizzle of olive oil brings richness to the baguette slices and helps them toast to perfection. It also adds a subtle, fruity flavor that enhances all the other ingredients.

Ribeye steak
The star of the show! The ribeye steak offers a juicy, tender, and flavorful bite that pairs perfectly with the creamy burrata. It’s the kind of steak that melts in your mouth.

Salt
Essential for bringing out the natural flavors in your steak. A little salt makes the meat sing, balancing out the richness of the burrata and the sweetness of the balsamic vinegar.

Black pepper
A dash of black pepper gives a subtle heat that works wonderfully with the steak. It’s a simple addition, but it really elevates the flavor profile of the entire dish.

Garlic powder
A sprinkle of garlic powder adds that warm, aromatic depth that every great savory dish needs. It complements the steak and enhances the earthiness of the arugula.

Fresh arugula
This peppery green adds a fresh, zesty contrast to the richness of the cheese and steak. Plus, it brings a beautiful pop of color that makes the crostini look as good as it tastes.

Burrata cheese
The creamy heart of this crostini! Burrata is soft, velvety, and indulgent, adding that luxurious texture that pairs so wonderfully with the tender steak and crispy bread.

Balsamic vinegar
This tangy, sweet vinegar adds a touch of acidity that balances out the richness of the cheese and steak. It also gives the dish a lovely depth of flavor and a hint of sweetness.

Honey
A drizzle of honey brings a gentle sweetness that harmonizes with the balsamic vinegar, making every bite just a little bit more magical.

Fresh thyme leaves
The earthy aroma of fresh thyme brings a fragrant touch that complements the steak perfectly, adding an herbal note that ties everything together beautifully.

Each of these ingredients plays a crucial role in creating the balance of flavors and textures that makes this crostini a crowd-pleaser. What do you think? Any ingredients you’re excited to experiment with? Let me know!

How to Make Burrata and Steak Crostini

STEP 1: Prepare the baguette
Start by slicing your baguette into thin pieces, about 1/2 inch thick. Lay them out on a baking sheet and brush each side with a light drizzle of olive oil. Pop them in a preheated oven at 375°F (190°C) for about 5-7 minutes or until they’re golden and crispy. Keep an eye on them—nothing worse than burnt crostini!

STEP 2: Cook the ribeye steak
Season your ribeye steak generously with salt, black pepper, and a sprinkle of garlic powder. Heat a cast-iron skillet over medium-high heat and add a little olive oil. Once the pan is hot, add your steak and sear for about 4-5 minutes per side for a perfect medium-rare. Adjust cooking time depending on your preferred doneness. Once done, let the steak rest for 5 minutes before slicing it thinly against the grain. Trust me, those slices will melt in your mouth!

STEP 3: Assemble the crostini
Take your crispy baguette slices and layer on a generous spoonful of burrata cheese. I like to tear the burrata open so that its creamy center can spill over the bread. It gives it such a luxurious feel, don’t you think?

STEP 4: Add the steak
Place your beautifully sliced ribeye steak on top of the burrata. The warm steak will soften the burrata just a bit, blending those flavors in the best way possible.

STEP 5: Add the arugula
Top your crostini with a few fresh leaves of arugula. The peppery bite of the arugula balances all the richness from the cheese and steak, adding a light, fresh crunch.

STEP 6: Drizzle with balsamic vinegar and honey
Now for the magic touch: drizzle your crostini with balsamic vinegar and a touch of honey. The balsamic adds that tangy-sweet depth, while the honey gives a soft sweetness that ties everything together.

STEP 7: Finish with fresh thyme
Garnish your crostini with fresh thyme leaves for that herbal aroma and an extra layer of flavor that just feels so right.

STEP 8: Serve and enjoy!
Plate up your crostini and serve immediately. I love to serve these warm, but they’re still tasty even if they cool down a bit. Either way, they’re bound to be a hit at your table. Enjoy every bite!

Serving Suggestions for Burrata and Steak Crostini

1. Pair with a crisp white wine
A glass of chilled Sauvignon Blanc or a light Pinot Grigio is a fantastic choice to balance the richness of the crostini. The acidity in the wine complements the creamy burrata and tender steak, creating the perfect pairing for a light yet indulgent bite.

2. Add a side of roasted vegetables
Roasted veggies like carrots, Brussels sprouts, or sweet potatoes would be an ideal side dish. Their natural sweetness and earthy flavor make a great contrast to the savory crostini, adding depth and color to your meal.

3. Serve as part of a grazing platter
Why not share the love and make this crostini part of a delicious grazing board? Pair it with olives, roasted nuts, prosciutto, and a few other cheeses. It’s a fun and interactive way to serve your guests, and they’ll love picking their favorite bites to try!

What other ideas are swirling around in your head? I’d love to hear how you’d style this dish at your next get-together!

How to Store Burrata and Steak Crostini

If you happen to have leftovers (though, let’s be honest, that rarely happens!), you’ll want to store them the right way to keep everything as fresh as possible. Start by separating the components before storing them. The baguette slices, once topped, don’t hold up well to being refrigerated, as they’ll lose their crunch and become soggy. But if you have any leftover bread, keep it in an airtight container at room temperature and enjoy it the next day—just give it a quick toast to revive that crispy texture.

For the steak and burrata, you’ll want to store them separately in the fridge. Wrap the leftover ribeye tightly in plastic wrap or place it in an airtight container to preserve its tenderness. The burrata, on the other hand, is a bit delicate—store it in its original liquid (or if that’s not available, cover it with a bit of olive oil) in an airtight container. When you’re ready to enjoy it again, simply assemble the crostini fresh and drizzle with the balsamic and honey right before serving.

It’s best to enjoy your crostini within a day or two, as the freshness of the arugula and the creaminess of the burrata start to lose their magic after that. So, if you can’t finish it all, make sure you’ve got a crowd or plan a little crostini date with yourself—it’s worth the indulgence!

Conclusion

Well, there you have it—the ultimate Burrata and Steak Crostini that will have everyone at your table asking for seconds (or maybe even thirds!). From the crispy baguette to the creamy burrata and melt-in-your-mouth steak, every bite is a little piece of heaven. The balance of flavors, the richness of the cheese, and that lovely sweetness from the balsamic and honey make this crostini an absolute winner in my book. Plus, it’s surprisingly easy to make! Whether you’re hosting a dinner party, making a quick weeknight treat, or just indulging in something special for yourself, this recipe has you covered.

I’d love to hear what you think if you try it out! Did you add any of your own personal touches or experiment with the toppings? Or maybe you’ve got a favorite wine pairing that goes perfectly with it—spill the details! And of course, if you need any help along the way, I’m here. Just reach out, and I’ll be happy to chat more about this delicious creation!

Thanks for hanging out with me in the kitchen. Can’t wait to hear how your crostini turns out!

Print Recipe

Burrata and Steak Crostini

Author: Maria Bennet Courses: Appetizer

Difficulty: Intermediate Rest Time 10 mins Total Time 10 mins

Calories: 600

Description

A perfect balance of creamy burrata and tender steak, nestled atop crispy crostini. Each bite offers a savory richness, with juicy steak, velvety cheese, and a hint of fresh herbs that will make you crave more. A flavor-packed bite of heaven!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 loaf baguette

• 1 tablespoon olive oil

• 2 cloves garlic

• 1 pound flank steak

• 1 teaspoon salt

• 1 teaspoon black pepper

• 4 ounces burrata cheese

• 1 tablespoon balsamic glaze

• 2 tablespoons fresh basil

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the baguette into about 1/2-inch thick pieces.
3. Place the sliced baguette on a baking sheet in a single layer.
4. Drizzle 1 tablespoon of olive oil evenly over the bread slices.
5. Toast the baguette slices in the preheated oven for about 8 to 10 minutes, or until golden brown and crispy.
6. While the baguette slices are toasting, peel and finely chop 2 cloves of garlic.
7. Place a large skillet over medium-high heat.
8. Add a small amount of olive oil or butter to the skillet.
9. Once the skillet is hot, add the garlic and sauté it for about 1 to 2 minutes, just until fragrant, being careful not to burn it.
10. Take the skillet off the heat and set the garlic aside.
11. Next, season the flank steak on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
12. Heat the same skillet over medium-high heat and add a little more olive oil if necessary.
13. Once the skillet is hot, add the flank steak and sear it for about 4 to 5 minutes on each side, until it reaches your desired level of doneness (about medium-rare for 130-135°F, medium for 135-145°F).
14. Remove the steak from the skillet and let it rest for 5 minutes.
15. While the steak is resting, tear or roughly chop 2 tablespoons of fresh basil leaves.
16. After the steak has rested, slice it thinly against the grain.
17. Take the toasted baguette slices and spread the sautéed garlic evenly over each piece.
18. Place a few slices of the cooked flank steak on top of each garlic-covered crostini.
19. Add a generous portion of burrata cheese on top of the steak slices.
20. Drizzle the balsamic glaze over the burrata and steak.
21. Top with the freshly chopped basil leaves for garnish.
22. Serve the crostini immediately while they are warm and crispy.

Note

• Use a serrated knife to slice the baguette for cleaner, even pieces.
• For extra flavor, rub the toasted baguette with a cut garlic clove before adding sautéed garlic.
• Let the steak rest to retain juices and ensure tenderness before slicing.
• For a different texture, try using a different type of cheese like ricotta or goat cheese instead of burrata.
• If you prefer a more intense balsamic flavor, reduce the glaze by simmering it on the stove for a few minutes.

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