prep: 10 minutes
cook: 25 minutes for steak
cool: 5 minutes for steak
12 to 16 Crostini
prosciutto & brie
3 ounces thinly sliced prosciutto, torn into strips
4 ounces cold Brie cheese, cut into 12 to 16 thin slices
¼ cup peach preserves
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
caprese
8 ounces fresh mozzarella balls, cut into twelve ¼-inch-thick slices
12 to 16 cherry tomatoes (about 4 ounces), halved
½ tablespoon olive oil
Kosher salt and freshly ground black pepper
12 to 16 small fresh basil leaves (or 3 or 4 large leaves, thinly sliced)
steak & arugula
1 cup cherry tomatoes, halved
½ tablespoon balsamic vinegar
1 tablespoon olive oil
10-ounce New York strip steak, 1½ inches thick
Kosher salt and freshly ground black pepper
1 cup arugula
¼ cup blue cheese crumbles (optional)
Make the crostini as directed and set aside. Prepare one of the topping options. Follow the directions in the individual topping recipes to prepare and assemble the bruschetta.
to make the prosciutto & brie
To assemble the bruschetta: Fold the prosciutto strips artfully on top of each crostini. Top with a slice of Brie and a small spoonful of preserves. Sprinkle the bruschetta with the thyme and salt and pepper to taste.
to make the caprese
To assemble the bruschetta: Top each crostini with 1 mozzarella slice and 2 tomato halves. Drizzle evenly with the olive oil and season to taste with salt and pepper. Top with the fresh basil.
to make the steak & arugula
1. Preheat the oven to 425°F.
2. Arrange the tomatoes on a sheet pan and drizzle them with the balsamic and ½ tablespoon of the olive oil. Toss to coat. Season with salt and pepper and roast until caramelized, about 20 minutes.
3. Meanwhile, season both sides of the steak with salt and pepper. Heat an ovenproof medium skillet over medium-high heat and add ¾ teaspoon of the olive oil. Add the steak and sear until browned on both sides, 2 to 3 minutes per side. Transfer the skillet to the oven and roast for 4 to 6 minutes for medium doneness. Remove the steak from the oven and set it aside to rest for 3 to 5 minutes before slicing into very thin strips.
4. In a small bowl, toss the arugula with the remaining ¾ teaspoon olive oil and season with salt and pepper. Toss to lightly coat.
5. To assemble the bruschetta: Layer the crostini with the arugula, sliced steak, and roasted tomatoes. If desired, top with the blue cheese crumbles.
Each makes 6 to 8 servings