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Recipe

Steak and Arugula Bruschetta

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Crisps Snack
By Stephen Stanczak
Published November 1, 2018
  • Cook Time
    0 min
  • Prep Time
    0 min
  • Category
    snack
  • Cuisine
    Sandwich

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!

Ingredients

  • Angelic Bakehouse 7 Sprouted Whole Grain Crisps (Rye or Sea Salt)
  • Goat Cheese
  • Arugula
  • Steak Tenderloin
  • Balsamic Glazed Onions:
    • Red Onion
    • Butter
    • Extra Virgin Olive Oil
    • Balsamic Vinegar
    • Sugar

Instructions

  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:
    1. Thinly slice one red onion.
    2. Place in a skillet with a drizzle of EVOO and a few pats of butter, and cook until browned.
    3. Add ¼ c. water and ¼ c. balsamic vinegar with 1 Tbsp. sugar.
    4. Simmer until thickened and bubbly.