Steak and Arugula Bruschetta

  • Category snack
  • Cook Time 15
  • Prep Time 15
  • 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
  • Arugula
  • 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:
    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.