Description
Elegant crostini topped with seared flank steak, creamy burrata, cherry tomatoes, and fresh basil, finished with a balsamic drizzle—ideal for upscale entertaining.
Ingredients
Units
Scale
- 1 lb flank steak
- 1 baguette, sliced into 1/2-inch pieces
- 8 oz Burrata cheese
- 1 cup cherry tomatoes, halved
- 2 tbsp fresh basil leaves, torn
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- Salt and black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush with olive oil, and toast for 8–10 minutes until golden.
- While the bread toasts, season flank steak with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat and sear steak 3–4 minutes per side for medium rare.
- Let the steak rest 5 minutes, then slice thinly against the grain.
- Assemble crostini: top each toast with a spoonful of burrata, a slice of steak, a cherry tomato half, and a drizzle of balsamic vinegar.
- Garnish with torn basil leaves and a pinch of cracked black pepper.
- Serve warm or at room temperature.
Notes
- Use skirt steak or sirloin as substitutes for flank steak.
- Add arugula for an extra peppery bite.
- Serve with extra balsamic glaze on the side for drizzling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Searing, Toasting
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 crostini
- Calories: 265 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 45 mg
