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!

STEAK CROSTINI WITH SCALLION CREAM CHEESE SPREAD

Ingredients

  • 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

Instructions

  • 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!!

Sweet & Savory Party Nuts

The holiday season is fast approaching and that means plenty of entertaining.  It’s always good to keep some homemade snacks on hand for company or to take along as a hostess gift when visiting family and friends.  This recipe is a simple way to dress up mixed nuts for a salty, sweet and savory snack you can make over and over again.  A surprising hint of rosemary provides a contrasting flavor and slightly piney aroma that’s reminiscent of the holidays.

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SWEET & SAVORY PARTY NUTS

Ingredients

  • 4 Cups Salted Mixed Nuts
  • 1/4 Cup Sugar
  • 3 Tbs. Packed Light Brown Sugar
  • 2 Tsp. Fresh Rosemary, Finely Chopped
  • 1 Tsp. Onion Powder
  • 1 Tsp. Kosher Salt
  • 1/2 Tsp. Ground Ginger
  • 1/2 Tsp. Fresh Grated Nutmeg
  • 1/4 Tsp. Cayenne Pepper
  • 1 Egg White
  • 2 Tsp. Water

Instructions

  • Preheat oven to 275 degrees.
  • In a medium bowl, combine sugar, brown sugar, rosemary, onion powder, salt, ginger, nutmeg and pepper.  Mix well with a spoon.
  • In a separate bowl whisk together egg white and water until frothy.
  • Add nuts to the egg white mixture and toss well to evenly coat.
  • Pour nuts into spice mixture and mix well to evenly coat nuts with sugar and spices.
  • Spray a 12-inch cast iron pan with cooking spray and pour nut mixture into it.
  • Bake at 275 for one hour, stirring every 15 minutes.
  • Remove nuts from oven and pour out onto a parchment-lined baking sheet.  Allow to cool fully.
  • Break up nuts and store in an airtight container for up to two weeks.

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These nuts were a huge hit at trivia night recently.  I know we’ll make them often over the next few months with all we have going on.  Don’t have a cast iron pan?  Shame on you!  But you can definitely make these on a heavy non-stick baking sheet.  Also think about varying the herbs and/or nuts to your liking.  I’ve seen similar receipts with just pecans or cashews.  The addition of a little citrus zest would also bring another great flavor element.  Give them a try and tell me what you think.  Dig in!