STEAK BRUSCHETTA
Brio Tuscan Grille Recipe
4 halves, Ciabatta bread, brushed with oil and garlic and toasted
1 oz gorgonzola dolce cheese or any creamy gorgonzola cheese
2 oz beef tenderloin, seasoned and grilled (just to sear the outer surface), chilled and sliced
4 teaspoons charred tomato relish
1 drizzle balsamic glaze
1/4 oz fresh arugula
1/3 oz fresh fennel, shaved thin and stored in cold water
1 teaspoon Tuscan Italian dressing
salt and pepper to season
1 teaspoon Parmigiano-Reggiano cheese, grated
1 drizzle extra virgin olive oil
fresh ground pepper
Top each piece of bread with 1/4 ounce of gorgonzola (spread with your finger), a 1/2 ounce slice of steak and 1 teaspoon of charred tomato relish Take in the oven at 400 degrees for about 8-10 minutes, or until the bread is crispy and the ingredients are hot In a small mixing bowl, combine the arugula, fennel (drain the water), Tuscan Italian dressing and a pinch of salt and pepper Remove the bruschetta from the oven, add a drizzle of balsamic and top with the arugula mixture. Garnish with the Reggiano cheese, olive oil and black pepper