Wagyu Crostini Recipe
fig jam, thinly sliced wagyu beef, stracciatella cheese, sea salt, pink peppercorns, fresh thyme, arugula, olive oil & balsamic glaze
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Ingredients
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Crostini
Toppings
Finishing
Method
Crostini
- 1
Preheat and slice
Preheat oven to 400°F (200°C). Slice the baguette on a slight bias into 12 slices about 1/2" thick. Arrange slices in a single layer on a baking sheet.
- 2
- 3
Toast
Toast in the preheated oven 8–10 minutes, flipping once halfway, until edges are golden and crisp but not over-browned. Remove and let cool slightly.
Toppings
- 4
Prepare beef
If wagyu is not already paper-thin, freeze for 15–20 minutes to firm slightly and then slice as thinly as possible. Allow slices to come to cool room temperature (10–15 minutes) so they soften and release aroma—do not warm.
- 5
Assemble base
Spread approximately 1 tablespoon fig jam onto each crostini slice, leaving a small border so jam doesn't run off.
- 6
- 7
Finishing
- 8
Dress and season
Lightly drizzle the assembled crostini with 1 tablespoon extra-virgin olive oil distributed across all pieces and then with balsamic glaze (about 2 tablespoons total, drizzled in a fine line over the crostini). Finish with a scant 1/2 teaspoon sea salt flakes scattered across the platter to highlight the wagyu.
- 9
