Looking for a delicious appetizer recipe that’s fit for a king and borderline addictive? Look no further! Today, I’m excited to share with you a sensational appetizer that’s not only easy and fast to prepare but also sure to impress your guests. Join me as I guide you through making Steak Crostini with Onion Fig Jam—a dish that’s guaranteed to elevate any gathering.
Let’s kick things off by making the star of this dish—the onion fig jam. Even if you’re not a meat eater, this jam is so irresistible that it can stand alone as a delectable spread. Begin by placing onion slices in a microwave-safe bowl along with butter and salt. Microwave for 5 minutes on high to expedite the cooking process. Alternatively, you can cook the onions on the stove until caramelized. Once caramelized, add roughly chopped dried figs, balsamic vinegar, and sugar. Cook until thick and jammy, then set aside to cool.
For the dried figs, if you can find these soft and juicy ones, that would be best. But if you can’t find them, use what you have. If they seem “very dry,” try soaking them in boiling water for 15-20 minutes.
While the jam cools, let’s prepare the garlic toast. In a small bowl, mix grated garlic, parsley, melted butter, salt, and pepper. Cut a baguette into ¼ inch slices and spread the garlic butter on one side. Set aside for now—no need to toast just yet!
Now, onto the star protein—steak. Today, I’m using a NY Strip steak, but feel free to use your favorite tender cut. Cut the steak into long half-inch strips or leave it whole, seasoning both sides with salt and pepper. Optionally, smear any leftover garlic butter on all sides of the steak. Grill the steak to your preferred doneness or cook in a hot cast iron pan. Once cooked, let it rest for 8 to 10 minutes while you toast the baguette slices in the oven or toaster until golden brown.
Slice the rested steak into thin bite-size pieces. Assemble the crostini by spreading a spoonful of onion fig jam onto each garlic toast slice, then topping with a piece of sliced steak and a small amount of blue cheese.
For a fun twist, consider cutting the baguette into one-inch cubes to create giant garlic croutons as the base. The assembly process remains the same, but the presentation adds a playful element to the dish.
I hope you’ll give this incredible yet simple appetizer a try this weekend and savor it with your favorite drink. Whether you pair it with a dry Pinot Noir or your beverage of choice, one thing’s for sure—you’re in for a treat. Share your thoughts and any creative variations in the comments below. Cheers to good food and great company!
Sipping Suggestion: Dry French Pinot Noir, or You Do You! Cheers!
Steak Crostini with Onion Fig Jam and Blue Cheese
Cuisine: AmericanDifficulty: Easy4
servings45
minutesIngredients
6-8 OZ Steak (NY Strip, Ribeye, or Tenderloin)
Salt & Pepper
4 OZ Blue Cheese of choice
1 French Baguette
- Onion Fig Jam
1 Medium Onion Thinly Sliced (about 180-200g)
1 TBSP Butter
¼ tsp Salt
50g Dried Figs (soft & juicy kind if possible) Tough stems removed
¼ Cup Balsamic Vinegar
½ TBSP Sugar
- Garlic Butter
2 TBSP Butter
½ tsp Fresh Garlic finely grated
1 tsp Parsley finely chopped
1 pinch Salt & Pepper
Directions
- Begin by making the Onion Fig Jam, the star of this dish. Place onion slices in a microwave-safe bowl along with butter and salt. Microwave for 5 minutes on high to soften the onions. If you don’t have a microwave, skip this step. Transfer the onions to a pan and cook on medium-low heat until they caramelize to a dark amber color. Reduce the heat to low and add roughly chopped dried figs. Cook for a few more minutes until the mixture thickens to a jam-like consistency. Set aside to cool.
- In a small bowl, mix grated garlic, parsley, melted butter, salt, and pepper. Cut a baguette into ¼ inch slices and spread the garlic butter on one side. Set aside.
- Prepare the steak. Use a tender cut like NY Strip, ribeye, or tenderloin. Cut it into long half-inch strips or leave it whole and season both sides with salt and pepper. Optionally, smear any leftover garlic butter on all sides of the steak.
- Grill the steak to your preferred doneness. If using a cast iron pan, heat it until very hot and cook the steak for about a minute and a half on each side for medium-rare. Let the steak rest for 8 to 10 minutes.
- While the steak rests, toast the prepared baguette slices in the oven or toaster until golden brown.
- Slice the rested steak into thin bite-size pieces.
- To assemble, place a few pieces of sliced steak onto each garlic toast slice, then spread a spoonful of onion fig jam followed by a small amount of blue cheese.