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The mix of rich textures and tastes shine in these fancy steak and burrata crostini. Teaming up juicy beef, soft cheese, and crunchy garlic bread makes little bites of heaven that turn any get-together from basic to stunning.
I made these for a backyard party last year and everyone couldn't stop talking about them. My trick was letting the meat sit out before cooking - it really helped get that perfect pink middle.
Key Ingredients
- Steak: Go for cuts with fat running through them for tastier results
- Burrata: Should be fresh and not cold from the fridge
- Sourdough: Get it from a bakery for the best crostini
- Chives: Bring bright green color and light onion kick
- Balsamic: Pick an aged one for deeper flavor
- Sea Salt: The chunky kind adds nice crunch at the end
Step-by-Step Guide
- Step 1:
- Let your steak warm up completely on the counter.
- Step 2:
- Use paper towels to get all moisture off the meat.
- Step 3:
- Don't be shy with seasonings - you want good coverage.
- Step 4:
- Wait for the pan to release a little smoke before cooking.
- Step 5:
- Leave the steak alone while it cooks for better browning.
- Step 6:
- Slice bread on a diagonal to get longer pieces.
- Step 7:
- Brown the bread but watch so it doesn't burn.
- Step 8:
- Cut a garlic clove and rub over hot toast right away.
- Step 9:
- Pull the burrata apart carefully for better looking chunks.
- Step 10:
- Add the pretty stuff at the last minute so it looks its best.
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My nonna always told me good ingredients don't need much fuss. "They'll do the work themselves," she'd remind me, and I find that's so true with these little toasts.
Arranging Your Platter
- Place the crostini in a round pattern
- Stack your toppings right before guests arrive
- Cut herbs at the last moment
- Make pretty zigzags with the balsamic
- Use black or dark plates to make colors pop
When I started doing small food jobs, I learned getting the timing right matters most. Having everything ready but waiting to build each piece means nobody gets soggy bread.
Getting Temps Just Right
- The bread should feel toasty but not burning hot
- Your beef tastes best with some warmth left
- Take cheese out early so it's not cold
- Cut your herbs and garnishes last
- Try heating your serving plates first
Do-Ahead Parts
- Get your bread toasted a couple hours early
- Cook your meat and give it time to sit
- Wash and dry your garnishes and keep cold
- Set out your serving dishes
- Give bread a quick heat before using
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Changing Things Up
- For beach parties: Throw in some fresh basil
- During cold months: Add a few drops of truffle oil
- For backyard barbecues: Finish bread on the grill
- At fancy dinners: Top with a bit of caviar
- Christmas version: Sprinkle with seasonal herbs
These steak and burrata crostini have become what people ask me to bring to parties. They show that sometimes the easiest combos taste the fanciest, making any hangout feel special with great food and friends.