New York Strip Bruschetta


Serves 4

Ingredients for New York Strip Bruschetta

1 ea Baguette
2 tbsp Butter, softened
3/4 tsp Garlic, minced
pinch Kosher Salt
pinch Black Pepper
3 tbsp Cream Cheese, softened
2 tsp Chives, minced
4-5 oz leftover New York Strip, room temperature
1 ea Roma tomatoes, diced
1 tbsp Basil, minced

Method for New York Strip Bruschetta

• Cut 4 slices from a baguette on the bias ¼ inch thick x 4-5 inches.
• Combine the softened butter, minced garlic, salt and pepper in a small bowl and mix well. Spread the butter on one side of the cut bread, then place on a cookie sheet, buttered side up. Bake at 350º for 6-7 minutes to lightly toast.
• Combine the softened cream cheese and minced chives in a small bowl and blend well with a spoon. Spread the cream cheese mixture evenly over each piece of bread.
• Slice the room-temperature N.Y. Strip into very thin slices then place on top of the cream cheese and season with a pinch of salt and pepper.
• Place the diced tomatoes in a small bowl. Mince the basil and toss with tomato. Top each bruschetta with tomato mixture and serve.

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