Blue Cheese Steak Bruschetta

Okaaayyy this is the perfect indulgence!!!!
A beautiful show-stopper for your next dinner party or cook-out! The presentation of this is beautiful but the flavor is what will stop your friends in their tracks & ask for that recipe! This tomato-relish is also super versatile. I like to make extra and keep some in the fridge for omelets, avocado toast, or any other host of dishes that can be brightened up with roasted tomatoes (basically everything, right?) Let me know once you have made this one!!!

Blue Cheese Steak Bruschetta

A delicious show-stopper of an appetizer for your next get-together!
Course: Appetizer
Keyword: Blue Cheese, Bruschetta, Relish, Steak, Tomatoes

Ingredients

  • 1 large sweet onion
  • 5 tablespoons olive oil, divided
  • 1 cup grape tomatoes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 6 ounces cream cheese, room temperature
  • 3 cloves garlic, minced
  • 16 slices french baguette (sliced 1/2 inch thick)
  • 2 beef ribeye steaks (3/4 inch thick, 8 ounces each)
  • 1 1/2 teaspoon your favorite steak seasoning
  • 2 tablespoons balsamic vinegar

Instructions

  • In a large skillet, cook and stir onion in 2 tablespoons of oil over medium-high heat until softened. Reduce heat to medium-low; cook 30 minutes or until golden brown, stirring occasionally.
  • Place tomatoes in a shallow baking dish. Add 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Bake at 400 degrees for 10-15 minutes or until softened. Lightly mash tomatoes; stir in onion.
  • In a small bowl, mix together cream cheese, blue cheese, garlic and remaining salt and pepper.
  • Brush both sides of baguette slices with remaining oil. Grill over medium heat 1-2 minutes on each side, or until toasted.
  • Season both sides of your steaks then grill over medium heat for 3-5 minutes per side or until meat reaches desired doneness. Let stand 5 minutes before slicing.
  • Spread cream cheese mixture onto toasts; top with steak and onion mixture. Drizzle with balsamic vinegar. Enjoy!

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