Tailgating is one of the best parts of college football, but sometimes the offerings aren’t as exciting as the gridiron match about to take place. Hot dogs and baked beans are simple, but with about the same amount of effort you can turn a tired tailgate into a gourmet get-together.
This week I’m sharing with you my sure-to-please steak and goat cheese crostini. This is one of the easiest and most delicious things I have ever encountered. And you only need three things — I’m not kidding!
If you’re not a fan of goat cheese, or if you’ve never had it, give it a shot. You could probably do this with any sort of soft spreadable cheese — although I will say, the goat cheese is so fantastic I haven’t tried this recipe with any other cheeses.
These crostini are also great because you can do them over a grill or under the broiler in an oven. And they really take no time at all.
* 1 loaf of artisan/bakery bread
* 1 container of goat cheese (I use basil and roasted garlic. I’d recommend a seasoned, flavored type but it’s not totally necessary.)
* 1 steak (I left this purposefully broad. I have used both the sirloin steak and top round London broil. You can use whatever cut you like, but it doesn’t need to be anything fancy like a rib-eye; save yourself the money.)
Follow these directions:
1. Preheat your grill or broiler.
2. Cook steak to your preference and let rest five or so minutes before slicing into thin slices. You want to let your meat rest after cooking, otherwise you risk losing all the juices when you cut into it.
3. Using a long, serrated knife, slice the loaf of bread into half-inch slices. (If you like your crostini crispy, drizzle olive oil on the slices and place under the broiler or on the grill for 2 minutes on each side.)
4. Spread a fairly liberal amount of goat cheese on the slices.
5. Top each crostini with a slice of steak, and you’re done.