Description
This Easy Steak Crostini with Horseradish Sauce is a perfect appetizer featuring tender, seasoned ribeye steak slices atop crispy toasted baguette rounds spread with a creamy, tangy horseradish and Boursin cheese sauce. Finished with a drizzle of balsamic glaze and fresh chives, these bite-sized crostinis offer a delightful combination of savory, creamy, and tangy flavors in just minutes.
Ingredients
Scale
Steak and Bread
- 1 boneless ribeye steak (1″ – 1/2″ thick)
- Kosher salt, to taste
- Baguette, sliced into 1/2″-thick slices
- Olive oil, for cooking and brushing
Horseradish Sauce
- 1 Boursin cheese (garlic & herb flavor)
- Creamed horseradish, to taste
- Water, as needed to thin sauce
Garnish
- Balsamic glaze, for drizzling
- Fresh chives, chopped
Instructions
- Season and Cook Steak: Season the ribeye steak evenly with kosher salt. Heat a skillet over medium-high heat and add a splash of olive oil. Once hot, cook the steak for about 4 minutes on each side for a medium-rare finish. Remove from heat and let rest before slicing.
- Prepare Horseradish Sauce: In a mixing bowl, combine Boursin cheese and creamed horseradish. Gradually add water little by little while stirring until the mixture reaches a smooth, spreadable consistency.
- Toast Baguette Slices: Preheat your oven to 400°F (200°C). Brush both sides of the baguette slices lightly with olive oil and arrange them on a baking sheet. Toast in the oven for 5 to 7 minutes or until they turn golden brown and crisp.
- Assemble Crostini: Thinly slice the rested ribeye steak. Spread a generous layer of the horseradish sauce onto each toasted baguette slice. Top with a few slices of the ribeye steak and drizzle with balsamic glaze for a touch of sweetness.
- Garnish and Serve: Sprinkle chopped fresh chives over the assembled crostinis. Serve warm immediately for the best flavor and texture experience.
Notes
- For a more well-done steak, adjust cooking time accordingly.
- Use garlic & herb Boursin cheese for added flavor or substitute with cream cheese mixed with fresh herbs.
- Adjust the amount of creamed horseradish based on your preference for spiciness.
- Leftover horseradish sauce can be refrigerated for up to 3 days.
- To make this dish gluten-free, substitute baguette with gluten-free bread slices.
