Perfect for gatherings or holidays or as a Sunday football snack, this crostini is a beloved favorite of my friends and family. You can substitute butter for olive oil and use any kind of steak.
—DONNA EVARO CASPER, WY
PREP: 25 MIN. • GRILL: 15 MIN. • MAKES: 3 DOZEN
1 beef flank steak (1 1/2 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon dried basil
1 French bread baguette (10 1/2 ounces), cut into 36 slices
1/2 cup finely chopped fresh portobello mushrooms
1/4 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
1 tablespoon minced chives
1. Sprinkle steak with salt and pepper. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until the beef reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes. Thinly slice across the grain.
2. Meanwhile, in a small bowl, combine the oil, garlic and basil; brush over baguette slices. Place on baking sheets. Bake at 400° for 5 minutes. Top with mushrooms and mozzarella cheese. Bake 2-3 minutes longer or until cheese is melted.
3. Top with sliced steak, Parmesan cheese and chives. Serve immediately.
PER SERVING 1 appetizer equals 63 cal., 3 g fat (1 g sat. fat), 10 mg chol., 105 mg sodium, 5 g carb., trace fiber, 5 g pro.