Steak Cheese Crostini with Autumn Chutney
Serves: 6
Ingredients
For the Chutney
- 2 ripe yellow or red Bartlett pears, diced
- ¼ cup dried cranberries
- ¼ cup apple cider vinegar
- ⅓ cup light brown sugar
- 1 small shallot, minced
- ½ tsp. cinnamon
- 1 tsp. freshly grated ginger
- ¼ tsp. red pepper flakes
For the Steak
- 1 Tbsp. extra virgin olive oil
- 1 small sirloin steak, about 6 oz.
- 1 tsp. Kosher salt
- ½ tsp. freshly ground black pepper
For the Crostini
- 6 slices Galbani® Fresh Mozzarella sliced log, cut in half
- 1 baguette, sliced thin
- 2 Tbsp. extra virgin olive oil
- ½ cup baby arugula
Directions
For the Chutney
- In a medium pot combine all chutney ingredients. Stir and bring to a boil. Simmer, stirring occasionally until thick and cooked through, about 15–20 minutes.
For the Steak
- Pat steak dry with a clean paper towel and season with salt and pepper.
- Bring a cast iron skillet to medium-high heat and add 1 Tbsp. of olive oil.
- Add steak to the pan and cook for 3 minutes, then flip. Continue cooking 2–3 minutes per side, and flipping, until internal temperature has reached 125–130 degrees F (medium rare).
- Remove and let rest for about 10 minutes. Slice thin and set aside.
For the Crostini
- Heat oven to 400 degrees F. Place baguette slices on a parchment-lined baking sheet and brush with a little olive oil.
- Bake until light golden brown, about 8–10 min. Pull baking sheet from oven and put a slice of Mozzarella on each slice.
- Return to oven and bake a few minutes more, until cheese is melted. Remove from oven and place crostini on a serving tray.
- Top each with a pinch of arugula, a piece of steak, and 1 tsp. of chutney. Season with salt and pepper and serve.
Fresh tip from the
Mozzarella Experts
For a crisp bite and a quick melt, toast the baguette slices until they are lightly golden before topping with the Mozzarella slices.