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These elegant steak and burrata crostini blend amazing textures and tastes in every bite. The mix of juicy meat, soft cheese, and crunchy garlic toast creates little mouthfuls of heaven that'll turn any regular get-together into something your guests won't forget.
I made these for a backyard party last summer and watched everyone's faces light up when they took a bite. My little trick? I let the steak sit out until it wasn't cold anymore - that's what made getting that perfect pink middle so easy.
Key Ingredients
- Steak: Go for cuts with good fat marbling for richer taste
- Burrata: Needs to be fresh and not cold from the fridge
- Sourdough: Just-bought bread works way better
- Chives: Bring bright color and light oniony taste
- Balsamic: The older stuff tastes way better
- Sea Salt: Those big flakes add nice crunch on top
Step-by-Step Guide
- Step 1:
- Let your steak warm up on the counter completely.
- Step 2:
- Use paper towels to get all moisture off the meat.
- Step 3:
- Add plenty of seasoning so meat looks well-covered.
- Step 4:
- Wait till your pan starts smoking lightly before cooking.
- Step 5:
- Keep the steak still while it sears for better browning.
- Step 6:
- Slice bread with a bit of tilt for bigger pieces.
- Step 7:
- Get bread lightly brown but watch it closely.
- Step 8:
- Cut garlic and run it over hot toast right away.
- Step 9:
- Pull burrata apart gently for soft, uneven chunks.
- Step 10:
- Add all toppings just before you serve for best looks.
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My nonna always said good ingredients don't need much fussing. "Just let them do their thing," she'd tell me, and I think about that every time these crostini get all the compliments.
Serving Suggestions
- Place crostini in a round pattern on your plate
- Stack everything right before people eat
- Cut herbs right before using them
- Make pretty zigzags with your balsamic
- Use black or dark plates to make colors pop
When I used to cater small parties, I figured out that timing makes all the difference. Having everything ready but putting it all together right at serving time means nobody gets soggy bread.
Getting Temperatures Right
- Keep your toast warm without making it hot
- Let steak be slightly above room temp
- Take burrata out of the fridge early
- Cut garnishes just before using
- You might want to heat up serving plates
What To Prepare Early
- Get bread toasted up to 2 hours before
- Cook and rest your steak ahead of time
- Wash and dry garnishes and keep them cold
- Set out your serving dishes
- Give bread a quick warm-up before topping
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Tasty Changes For Any Event
- For hot months: Top with fresh basil leaves
- During cold weather: Add a touch of truffle oil
- For laid-back parties: Use bread from the grill
- At fancy dinners: Top with a bit of caviar
- During holidays: Mix in seasonal herbs
These little steak and burrata toasts have become what people ask me to bring to parties. They show that sometimes the easiest combos taste the fanciest, making any gathering feel special just by serving good food with friends.