Kentucky Beef Crostini
- 1 baguette French bread
- 8 tsp extra-virgin olive oil
- 1/4 C grated Parmesan cheese
- 1 yellow onion, sliced
- 2 tsp minced garlic
- 2 Tbsp dry sherry
- 1 Tbsp honey
- 1 (8 oz.) steak
- 1 (5.2 oz) Boursin Garlic and Fine Herbs cheese
- 2 sprigs fresh rosemary, minced
Cut baguette into 1/4-inch slices for approximately 15 slices. Brush olive oil (5 teaspoons) on both sides; sprinkle with Parmesan cheese, salt, and pepper. In a 375º oven, bake on cookie sheet until brown, approximately 8-10 minutes. Set aside.
Cut steak into 4-5 larger pieces. Broil or grill meat about 5 minutes on each side. Remove and let steak rest for about 10 minutes, then slice thinly and set aside.
In a frying pan, add 3 teaspoons olive oil, garlic, honey, and onion; sauté with sherry, salt, and pepper. Sauté until onions are translucent, about 10-15 minutes over medium heat. (Or use Rothschild onion spread for a quicker recipe instead of sautéing the onions.)
Spread 1 teaspoon Boursin cheese on crostini. Top each slice with 1/2 teaspoon onions or onion spread. Add one slice of beef on top of onion mixture. Top each crostini with a sprinkling of rosemary.
Note: This is a very tasty recipe that can be served any time of the year, and is perfect for a light lunch, also.