Today I am sharing the easiest, most delicious crostini recipe, arugula and steak crostini with boursin cheese! This cold steak appetizer is super flavorful, but only takes about 20-25 minutes from start to finish. The steak used here is actually quality roast beef lunchmeat.
The Boursin cheese is a key player, I chose the shallot and chive variety to bring more flavor to the party! It's still a pretty mild cheese, but with just enough extra zing. Boursin cheese pairs great with red meat, we love it on this Boursin Burger with Mushrooms and Arugula. It's also great in this Creamy Boursin Pasta with Chicken and Creamy Boursin Chicken.
And the arugula has nice, small leaves, that fit perfectly on the little toasts. Arugula totally gives these steak crostini the perfect peppery kick and touch of freshness (not to mention a beautiful color!). I love this combo, I use it again in this Steak and Arugula Sandwich.
I love finger food for appetizers, because they make it easier on your guests to eat standing, walking, sitting, and everything in between. When you are chatting at a party, the easier the better! These crostini with boursin are not only easy for the guests to enjoy, but easy on the cook as well! They are 5 ingredients, and the only "cooking" you have to do is browning the little toasts in the oven. Everything else is just assembly. Every ingredient is key, and full of flavor.
- french baguette
- extra virgin olive oil
- baby arugula
- shallot and chive boursin cheese
- roast beef lunchmeat (use a quality lunch meat and ask the person behind the deli counter to do a thicker cut)
- balsamic vinegar
Preheat oven to 425 degrees.
On a baking sheet, place ½ inch thick slices of french baguette and drizzle with olive oil. Place in the oven and cook for 10 minutes until they are golden brown.
Remove from oven and spread with cheese, about a ½ tbs. per toast.
Place a few leaves of arugula on top of the cheese.
Top with a bit of roast beef, I used about ⅓ - ½ of a roast beef slice per round.
Drizzle with balsamic vinegar and serve.
What cut of beef to use for beef crostini
Your secret weapon for keeping these simple and delicious: high quality roast beef from the deli section of your local grocery store. You heard that right, this is lunchmeat! I swear your taste buds won't be able to tell the difference, and your sanity and kitchen will thank you. I simply went up to my deli counter and asked the man what his favorite roast beef was and explained what I was making! Most often I find the workers are incredibly helpful, knowledgeable, and give great suggestions.
This time was no different. I left with a mildly seasoned roast beef cut slightly on the thicker side. Another bonus of using deli meat, is the price is very affordable. Even though I was choosing a quality lunchmeat, it was on sale, and for a half a pound, the total came out to about 5 dollars!
If you want, you can of course use filet mignon, beef tenderloin, or any type of leftover steak. I choose to use roast beef lunch meat, as it is affordable and makes these steak crostini SUPER easy to throw together. If you would like, you can use medium rare filet mignon or beef tenderloin sliced thinly instead of the roast beef. If you have extra leftover roast beef, check out this post for more leftover roast beef recipes.
Simple appetizers leave room for a lot of freedom in variations. To mix up with steak crostini recipe, try any of the following.
- Top them with blue cheese or spread blue cheese on the toasts in place of the boursin.
- Add a little horseradish cream.
- Cook down the balsamic vinegar to make it a balsamic reduction. Easy to follow instructions can be found here. You can also buy a balsamic reduction already done from a brand like Alessi.
Try a different variety of boursin. I chose shallot and chive because I love the delicate flavors and it is a very versatile combination. Use your favorite variety!
Sub in goat cheese. If you don't have access to boursin, or would rather not use it, goat cheese is a great alternative that is very similar in texture. You can even flavor the goat cheese yourself by adding in things like fresh rosemary, a minced garlic clove, chives, or shallots.
Use crostini crackers. If you are looking for a way to cut your prep work down even further, you can actually buy premade crostini crackers. There are different varieties, but try finding one that is cut to a medium thickness and not to hard. Walmart actually sells french baguette toasts, or crostini breads, right in their bakery! Another option is to use bagel slices or bagel chips (although these may be a little too crisp).
Crostini vs crostino
Crostini is an italian word that means "little crusts." Crostini are little pieces of bread, often baguette, that have been twice baked until they are crispy and then topped with various toppings such as meats, cheeses, vegetables, and sauces.
Crostino is simply the singular version of crostini. So it is a single crostino or multiple crostini. This dish is believed to have originated in the medieval times as a way to enjoy a meal without a plate.
Arugula and Steak Crostini with Boursin Cheese
- 1 french baguette cut into ½-inch rounds
- olive oil for drizzling
- 2 cups Baby Arugula
- 5.2 oz. package shallot and chive Boursin cheese
- ½ lb. quality roast beef
- 2 tbsp. balsamic vinegar
- Preheat oven to 425 degrees.
- On a baking sheet, place pieces of french baguette and drizzle with olive oil. Place in the oven and cook for 10 minutes until they are golden brown.
- Remove from oven and spread with cheese, about a ½ tbs. per toast.
- Place a few leaves of arugula on top of the cheese.
- Top with a bit of roast beef, I used about ⅓ - ½ a slice per round.
- Drizzle with balsamic vinegar and serve.