‘Steak’ Crostini - Carolina Country

‘Steak’ Crostini

3.0/5 rating (6 votes)
‘Steak’ Crostini

Visit your grocer’s deli for rare London broil sliced thin to make these delicious open-faced appetizers. All the beefy flavor, but easier on the wallet.


  • 1 baguette, sliced about ⅓-inch thick on the diagonal

  • 2–3 tablespoons butter, softened

  • 1 package (5.3 ounces) Boursin Cheese (we used garlic), softened

  • 1 cup sprouts

  • ¼ pound thinly sliced rare London Broil (or roast beef) 

  • 3 tablespoons pepper jelly, melted

  • ½ small red onion, very thinly sliced

  • Blue cheese crumbles

  • Poppy seeds

  • Freshly ground black pepper


  1. Spread 1 side of bread pieces with butter. Toast on each side, using the high heat of a cast iron skillet, grill or broiler.

  2. Spread a dollop of the cheese onto toast pieces. Scatter with sprouts, then a piece of the beef. Brush with pepper jelly. Scatter slivers of onion over toasts. Garnish with blue cheese crumbles, poppy seeds and a dusting of freshly ground black pepper. 

  3. Best to serve immediately or toast will become soft.

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.

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3.0/5 rating (6 votes)

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