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Steak Bruschetta
Toss over local greens for a light, flavorful bruschetta salad, too!
Course: Lunch
Keyword: bruschetta, steak
Servings: 4
Author: Jillian Dreusike
Ingredients
- 1 loaf French baguette, sliced and toasted
- 2 tablespoons EVOO (or your favorite olive oil)
- About one pound of steak, cooked and diced
- 3 beefsteak, heirloom, or Roma tomatoes, diced
- 1/2 cup crumbled gorgonzola cheese
- 3 cloves garlic, minced
- 1/2 cup balsamic vinegar
- Salt and pepper, to taste
Instructions
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In a large bowl, combine the diced steak, tomatoes, crumbled gorgonzola, olive oil, minced garlic and balsamic vinegar. Season with salt and pepper and toss gently until everything is evenly mixed.
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Refrigerate the mixture to let the flavors meld. When ready to serve, spoon the bruschetta topping onto toasted baguette slices. Leftovers will keep in the refrigerator for up to 4 days.
Notes
Even busy people can slow down and enjoy a fresh summer meal. Jillian Dreusike, founder of allongée, favors fresh produce—especially basil grown on her city windowsill.
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