Steak and Arugula Bruschetta

  • Category Snack
  • Cook Time 00:15:00
  • Prep Time 00:15:00
  • Cuisine Hors-Doeuvre
Bruschetta doesn’t have to stick to tomatoes and mozzarella, so we went ahead and got creative! We cooked up this steak and arugula bruschetta using perfectly seared steak, balsamic-caramelized onions and tangy goat cheese and topped it all on our sprouted bread crisps. The combination creates a perfect medley of flavors and being that it is served on a nutritious, sprouted, whole-grain baguette, we don’t feel bad for taking more than one bite! Dishes like this make great for holiday appetizers, summer picnics and any other get-together you can think of!


  • Angelic Bakehouse Sprouted Whole Grain Bread Crisps
  • Goat Cheese
  • Steak Tenderloin
  • Balsamic Glazed Onions:
  • Red Onion
  • Butter
  • Extra Virgin Olive Oil
  • Balsamic Vinegar
  • Sugar


  1. Preheat the oven to 350º F.
  2. Spread a good layer of goat cheese on top of bread crisps.
  3. Add a big pile of arugula.
  4. Place thin slices of tenderloin atop the arugula.
  5. Finish with balsamic glazed onions.
  6. For balsamic glazed onions:
  7. Thinly slice one red onion.
  8. Thinly slice one red onion.Place in a skillet with a drizzle of EVOO and a few pats of butter, Place in a skillet with a drizzle of EVOO and a few pats of butter, and cook until browned.
  9. Add ¼ c. water and ¼ c. balsamic vinegar with 1 Tbsp. sugar.
  10. Simmer until thickened and bubbly.