Bruschetta Board Recipe
Roasted Red Pepper | Roasted Tomato & Ricotta | Sliced Steak*
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Ingredients
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Bruschetta Toppings
Sliced Steak
Bread
Method
Prepare Bruschetta Toppings
- 1
Roast Cherry Tomatoes
Preheat your oven to 400°F (200°C). Slice the cherry tomatoes in half and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and black pepper. Roast in the oven for 20-25 minutes until soft and slightly caramelized.
- 2
Prepare Roasted Red Peppers
If using jarred roasted red peppers, simply drain and chop them into bite-sized pieces. If you want to roast your own, place whole red peppers on a baking sheet, drizzle with olive oil, and roast in the oven at 400°F (200°C) until the skin is blistered (about 30-40 minutes). Let cool, peel the skin, and chop.
- 3
Mix Ricotta
In a bowl, combine the ricotta cheese with chopped fresh basil leaves. Add salt and mix well. Set aside.
Cook Sliced Steak
- 4
Season and Cook the Steak
Rub the steak with olive oil, garlic powder, paprika, salt, and black pepper. Heat a skillet over medium-high heat and sear the steak for about 4-5 minutes per side for medium-rare, or until your desired doneness. Let it rest for 5 minutes before slicing thinly against the grain.
Prepare Bread
- 5
Assemble the Bruschetta Board
- 6
Arrange the Ingredients
On a large serving board or platter, arrange the toasted baguette slices. Top with the roasted cherry tomatoes, roasted red peppers, and dollops of ricotta mixture. Add the sliced steak on the side or on top of the bruschetta. Drizzle with balsamic glaze for added flavor.
