Beef Bruschetta Skillet Recipes

ROAST BEEF BRUSCHETTA

Roast Beef Bruschetta image

This is a recipe I use every year at my annual Christmas Party. It is a great app, and can be made ahead, in steps. I originally got the idea from a Betty Crocker appetizer booklet, but I have modified it quite a bit over the years.

Provided by Rainbabe

Categories Meat

Time 48m

Yield 30 bruschetta

Number Of Ingredients 9

Ingredients

1 loaf French baguette, cut into 1/4-inch slices
4 tablespoons olive oil
1/2 cup whipped cream cheese
1 tablespoon horseradish, to taste
1/2 lb flat iron steak
1/4 teaspoon fresh coarse ground black pepper
1/4 teaspoon coarse sea salt
4 plum tomatoes, thinly sliced
4 tablespoons basil, thinly sliced

Steps:

Season beef with salt and pepper. Beef is best if grilled on the BBQ, cooked to medium-rare, but it can also be broiled or pan roasted. Let rest until cool. Thinly slice.
Heat oven to 375°. Brush both sides of bread slices with oil. Place on ungreased cookie sheet. Bake about 5 minutes, turning once, or until crisp. Cool 5 minutes.
Mix horseradish into cream cheese to taste.
To assemble: Spread horseradish cream cheese on one side of bread slices, then top with one slice of beef, one slice of tomato and a sprinkle of basil.
Make ahead tips:.
Bread can be prepared several days ahead. Keep in an airtight container. Beef can be grilled or roasted the day before. The horseradish cream cheese and the tomatoes and basil can be prepared several hours in advance. Keep beef, cream cheese and veggies covered and refrigerated until about an hour before. Bruschetta can be assembled at that time. The cream cheese keeps the bread from getting limp.

Nutrition Facts : Calories 87.6, Fat 4.1, SaturatedFat 1.3, Cholesterol 7.8, Sodium 138.8, Carbohydrate 9.3, Fiber 0.7, Sugar 0.3, Protein 3.2

ROAST BEEF BRUSCHETTA

Roast Beef Bruschetta image

Roast beef and cream cheese spread make basic bruschetta more hearty and flavorful.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 30m

Yield 30

Number Of Ingredients 7

Ingredients

1 loaf (1 lb) baguette French bread, cut into 30 (1/4-inch) slices
2 tablespoons olive or vegetable oil
1/2 cup chives-and-onion cream cheese spread
1/2 lb thinly sliced cooked roast beef
1/4 teaspoon coarsely ground pepper
4 plum (Roma) tomatoes, thinly sliced
8 medium green onions, sliced (1/2 cup)

Steps:

Heat oven to 375°F. Brush both sides of bread slices with oil; place on ungreased cookie sheet.
Bake about 5 minutes or until crisp. Cool 5 minutes.
Spread cream cheese over each slice. Top with beef; sprinkle with pepper. Top each with tomato slice and onions.

Nutrition Facts : Calories 80, Carbohydrate 9 g, Cholesterol 10 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 130 mg, Sugar 2 g, TransFat 0 g

BEEF TENDERLOIN BRUSCHETTA WITH BROWN BUTTER

Beef Tenderloin Bruschetta With Brown Butter image

I'll be making this at my mother-in-law's house tonight. (I already did all the prep work.) I list the serrano chili as optional because I won't be using it. (The wife thinks ground black pepper is hot.) This recipe originally was found in "Cooking Light" magazine (March 2006).

Provided by John J. OSullivan

Categories Mango

Time 55m

Yield 16 bruschetta, 8 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup diced mango
2 tablespoons chopped fresh cilantro
2 teaspoons finely chopped serrano chilies (optional)
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground turmeric
1 1/2 teaspoons canola oil
1/2 teaspoon yellow mustard seeds, divided
1 1/2 teaspoons butter, melted
cooking spray
1 (4 ounce) beef tenderloin steaks, trimmed (1 in. thick)
1/8 teaspoon salt
1/8 teaspoon pepper
16 (1/4 ounce) diagonal slices French baguettes, toasted (1/2-inch thick)

Steps:

Combine first seven ingredients in a small bowl; cover and let stand at room temperature for 15 minutes.
Heat oil in a small nonstick skillet over medium-high heat. Add 1 mustard seed to pan; cook until seed pops (about 90 seconds). Add remaining seeds; stir to coat with oil. Cover and cook seeds for 30 seconds or until they begin to pop, gently shaking the pan. Stir in butter and cover. Cook until one second passes between pops, shaking pan constantly (about 30 seconds). Remove from heat. Scrape mustard seed mixture into mango mixture; stir gently. Let stand 5 minutes.
Heat pan over medium-high heat. Coat pan with cooking spray. Sprinkle beef with 1/8 teaspoons salt and pepper. Add beef to pan; cook three minutes on each side or until desired degree of doneness. Let rest 5 minutes. Slice across the grain into very thin slices.
Divide beef slices evenly among baguette slices. Top each bruschetta with 1 1/2 teaspoons mango mixture. Serve immediately.

Nutrition Facts : Calories 102.4, Fat 5.4, SaturatedFat 2, Cholesterol 11.9, Sodium 207.6, Carbohydrate 9.5, Fiber 0.7, Sugar 1.8, Protein 3.9

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