One of the perks of being invited to participate in the Deseret News Home Show and Macy’s Chef Stage… and my favorite perk of all is meeting all the fabulous multi-talented chefs and bakers who also participate. Not to mention using all the great kitchen items from Macy’s. I love my red bowl, my amazing cutting board and knives.
This show we had an amazing host, Jennifer Burns. She made this great little appetizer. The colors are great for the holidays coming up. And with the combination of blue cheese, greek yogurt, sour cream, tomatoes and cilantro. Can you say perfection!
Here’s the recipe… so you can make it too!
P.S. I’ve already made it at home… and plan on making it a few more times before Thanksgiving.
Steak and Blue Cheese Bruschetta
adapted from Jennifer Burns
1 1/2 cups plain Greek yogurt
1/2 cup sour cream
8 oz. blue cheese crumbles
1/2 cup cilantro, chopped
1/2 lb. Steak strips, cooked and seasoned with salt and pepper
Salt and pepper to taste
Mix together the Greek yogurt, sour cream and blue cheese. Season with salt and pepper to taste. Spread onto baguette, sliced thin and place into an oven and bake for 10 minutes at 400 degrees.
Remove baguettes from the oven and place a piece of steak on top of each baguette, place back into the oven for a few minutes to warm through. Remove and garnish with cilantro and a grape tomato.
Serve warm or room temperature. Makes 15-18 servings.