Bistro Crostini recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Bistro Crostini

Yields 32 crostini
Start your party in an impressive way with this easy Bistro Crostini recipe. Your guests will love grilled petite tender medallions, blue cheese mousse, and caramelized onions on toasted ciabatta slices.
  • 2 pounds Certified Angus Beef ® petite tender medallions
  • 4 Spanish onions, quartered and thinly sliced
  • 2 tablespoons butter
  • 1 cup sherry wine
  • 3 ounces Roquefort blue cheese
  • 4 ounces cream cheese
  • 1/2 cup heavy cream
  • 2 garlic cloves, cut in half
  • 1 pound ciabatta bread, cut in 1/2-inch slices
  • Extra virgin olive oil
  1. Simmer onions with butter in large sauté pan until completely transparent. Continue to simmer, stirring occasionally until onions are a caramel color, approximately 30 minutes. Holding pan away from heat, add sherry and increase heat to medium. Cook until pan is dry.
  2. With a hand mixer or food processor, blend blue cheese, cream cheese and heavy cream to make a blue cheese mousse.
  3. Season petite tender medallions with salt and pepper; grill or broil to desired doneness.
  4. Grill or broil ciabatta. Rub with garlic and brush with olive oil.
  5. Thinly slice medallions. Assemble crostinis by topping toast with blue cheese mousse, medallion slices and caramelized onions.

Follow @CertAngusBeef