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These fancy steak and burrata crostini blend amazing textures and tastes in every bite. The mix of perfectly seared beef, smooth cheese, and crunchy garlic toast creates little mouthfuls of happiness that'll turn any get-together into something special.
I made these for a backyard gathering last summer and everyone couldn't stop talking about them. My secret trick was letting the steak sit out before cooking - it really helps you get that perfect pink middle.
Key Components
- Steak: Grab something with good fat marbling throughout
- Burrata: Don't use cold cheese - let it warm up first
- Sourdough: Go with bakery bread for better results
- Chives: They bring a pop of green and mild oniony kick
- Balsamic: The older stuff tastes way better here
- Sea Salt: Those crunchy flakes make everything pop
Step-by-Step Guide
- Step 1:
- Let your steak hang out on the counter till completely warm.
- Step 2:
- Make sure you wipe any moisture off the meat completely.
- Step 3:
- Don't be shy with seasoning - you want good coverage.
- Step 4:
- Your pan should be almost smoking hot before the steak goes in.
- Step 5:
- Leave the steak alone while it's searing for the best browning.
- Step 6:
- Slice bread slightly diagonally to get longer pieces.
- Step 7:
- Get the bread light brown but not burnt.
- Step 8:
- Rub cut garlic over hot toast right away.
- Step 9:
- Just tear the burrata gently instead of cutting it.
- Step 10:
- Add the pretty stuff right before people eat them.
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My nonna always told me that when you've got great ingredients, you shouldn't mess with them too much. "They'll shine on their own," she'd say. These crostini show she was totally right.
Making It Look Good
- Set the crostini in a round pattern on your plate
- Stack everything just when you're ready to serve
- Use just-cut herbs for best color
- Make pretty zigzags with your balsamic
- Black or dark plates make the colors pop more
When I used to do small catering jobs, I figured out that timing is everything. Have all your stuff ready but wait until the last second to put it all together so every bite tastes perfect.
Getting Temperatures Right
- The bread needs to be warm but not super hot
- Your steak shouldn't be cold or too hot
- Take the burrata out of the fridge early
- Cut your herbs just before using them
- Warm plates can be nice for serving
What To Prep Early
- Get your bread toasted a couple hours ahead
- Cook and rest your steak beforehand
- Keep chopped garnishes in the fridge
- Set out your serving dishes
- Warm up the bread again before assembling
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Changing It Up For Different Events
- Add fresh basil leaves for summer parties
- A tiny drizzle of truffle oil works great in winter
- For backyard hangouts, try using grilled bread
- Top with a bit of caviar for fancy dinners
- Mix in seasonal herbs for holiday gatherings
I've become known for these steak and burrata bites at all my special events. They really show that sometimes the simplest food combos create the most impressive results, making any gathering feel like a real celebration of good food and friends.