Steak Crostini with Scallion Cream Cheese Spread

Another “fancy” party food, but so easy to prepare, is this steak crostini I came up with for our last boutique private party. When you think about finger food that you can walk-and-go with, you want savory, creamy, crunchy and a little intense on flavor. I purposely make the spread heavy on flavor to stand up to the crostini and red meat. Wait until you try these!



  • 8-10 Ounce Strip Steak
  • 1/2 French Baguette
  • 8 Ounces Cream Cheese
  • 5-6 Green Onions, Sliced
  • 1 Tsp. Minced Garlic
  • 1 Tbs. Grain Mustard
  • 1/4 Cup Grated Parmesan Cheese
  • 1 Tsp. Worcestershire Sauce
  • Salt & Pepper to Taste
  • Olive Oil


  • Preheat oven on broil setting.
  • Slice baguette into 1/2″ slices and place on a baking sheet. Drizzle lightly with olive oil.
  • Place under the broiler for 4-6 minutes until lightly brown and crispy.
  • Remove from oven and set aside.
  • Season strip steak with garlic salt and pepper or your favorite seaoning. Grill or sear in cast iron to desired doneness. 5-6 minutes per side for medium-rare depending on the thickness of the steak.
  • Remove from heat/grill and allow steak to rest. Once cooled, place in fridge to cool completely.
  • In a food processor, place cream cheese, scallions, garlic, mustard, parmesan and Worcestershire sauce. Pulse until combined well and completely smooth. Let your cream cheese come to room temperature first for best results!.
  • **All of the above steps can be done the same day or a day ahead of time.
  • When ready to assemble, slice steak into as thin slices as possible.
  • Spread each crostini with a spoonful of cream cheese mixture and top with steak. This should make 20-24 pieces.
  • Assemble these only 1-2 hours before serving to ensure crostini remain crisp!

Serve these immediately for best results. Feel like you want to mix it up? Try different seasonings on your steak or in your cream cheese mixture – you could easily take this in a latin direction or cajun direction, etc. What I am sure of is that everyone will devour this recipe and flood you with compliments for the diversion from the typical. Dig in!!


Ricotta & Honey Crostini

If you’re looking for a fresh light alternative to heavy appetizers or accompaniments for wine and cocktails, give this crostini recipe a try.  Just a few ingredients simply prepared make for a perfect combination of creamy, crunchy, salty and sweet.  We had a similar dish at a restaurant in Over The Rhine and have since made it a regular snack for friends, family at home and at the campground.  Find a glass of sauvignon blanc or a mediterranean mojito and try some yourself!




  • 1 Fresh Baguette, Sliced in 1/2″ Slices
  • 8 Oz. Whole Milk Ricotta
  • 2 Tbs Extra Virgin Olive Oil
  • 1 Clove Garlic, Peeled
  • 3 Tbs. Wildflower Honey
  • 1 1/2 Tsp. Fresh Cracked Black Pepper


  • Brush both sides of the sliced baguette with olive oil.  Grill for 30-45 seconds per side until slightly toasted and crisp.
  • Remove bread from the grill and immediately rub one side of each slice with the garlic clove.  The goal here is to lightly flavor the slices with the oil from the garlic rather than overwhelm the flavor with it.
  • Smear a tablespoon of ricotta cheese on each slice and arrange on your serving platter of choice.
  • Drizzle entire platter with honey and then sprinkle with black pepper.  Serve immediately.

Like a lot of my recipes, this is a great base from which to make any variations you like.  Want a little spice?  Try using red pepper flakes.  Want to go a little more Greek?  Use some lemon zest and dill.  I’d love to hear any ideas you come up with that you’re really proud of.  Dig in and enjoy!