Summer Steak Crostini. Made with crispy toasted bread brushed with garlic butter, baked until golden and topped with melty cheese, juicy steak, and fresh bruschetta—this is the perfect summer appetizer for entertaining or warm-weather gatherings.
When it comes to steak and bruschetta I can honestly eat them all day. So it was a no brainer to make two of my favorite things into the perfect appetizer.
What’s a Crostini?
Crostini is a classic Italian appetizer made with small slices of toasted bread that are topped with a variety of sweet or savory ingredients. The word crostini means “little toasts” in Italian. One of the most popular variations is steak crostini, featuring tender, juicy steak served on crispy toasted bread with a creamy peppercorn sauce for an elegant yet easy appetizer.
Why you’ll love this Summer Steak Crostini:
- All the best summer flavors come together in one easy, crowd-pleasing appetizer
- A perfect bite with crispy toasted bread, juicy steak, and fresh bruschetta
- Packed with bold flavor while still feeling light, fresh, and simple to make
- These are the perfect light bite for happy hour, hosting or a quick girl dinner.
For this recipe you’ll want to use a good cut of beef. I used NY strip, but top round, filet or ribeye work well also.
For the bruschetta– you want to use the freshest ingredients. That makes a big difference.
If you don’t like cheese, you can totally leave it off. I had a partnership with my friends over at Land O’ Lakes to create a fun recipe with their cheese squares and thought the cheese would be a perfect addition to this classic appetizer. I’ve also made this crostini with no cheese, and it was just as delicious.
Ingredients for Summer Steak Crostinis:
Here’s what you’ll need for these Summer steak crostini
- French bread: sliced and toasted for the perfect crispy bite.
- Steak: your choice of cut, cooked and sliced. I used NY strip.
- Extra Virgin olive oil:
- Garlic: fresh is best for bold flavor (I use my favorite garlic tool to make prep easier)
- Kosher Salt & Pepper: to season the steak.
- Sliced pepper jack and Colby Jack cheese (cracker cuts): perfect size & melts perfectly over the toasted bread
- Garlic and herb butter: for brushing onto the bread before toasting. Adds the perfect touch of flavor.
For the bruschetta
- Cherry tomatoes: juicy and sweet base of the topping
- Shallot, minced: adds a mild onion flavor
- Garlic, minced: brings depth and savory flavor
- Lemon juice: brightens everything up
- Oregano: adds an herby, earthy note
- Extra virgin olive oil: ties everything together
- Red pepper flakes: optional heat
- Balsamic vinegar: adds a touch of sweetness and acidity
- Fresh basil: adds a bright freshness
Serving Suggestions:
I made these Steak crostini for an appetizer themed dinner party. But you can make these for an easy girl dinner, light lunch or as a starter for a fancy dinner at home. Here are somethings you can serve them with.
- Zesty Shaved Brussels Sprouts Caesar Salad
- The Ultimate Summer Salad
- Homemade Strawberry Lemonade
- Frozen Peach Daiquiri
Hosting Tip
For the best texture, assemble the crostini just before serving. This keeps the bread crisp while allowing the steak, cheese, and bruschetta to shine.
More Summer Recipes
- Ultimate Summer BLT Sandwich
- The Ultimate Steak Sandwich with Chimichurri
- Lemongrass Chicken Thighs
- Loaded Caribbean Dense Bean Salad
If you try this Summer Steak Crostini with bruschetta, tag me @cookwithci or use #cookwithci. I love seeing your recreations!
Summer Steak Crostini with Bruschetta
Equipment
- Cast Iron Skillet
Ingredients
- 1 tsp olive oil
- 2 cloves garlic minced
- 1-2 sprigs Rosemary
- 4 tbsp unsalted butter
- 1 lb steak
- Kosher salt
- Black pepper
- Land O’Lakes cracker cuts (pepper jack and Colby jack
- French bread
- Land O’Lakes garlic & herb butter spread
For the bruschetta
- 10 oz cherry tomatoes
- ½ shallot minced
- 3 cloves garlic
- ½ lemon juice
- ¼ tsp oregano
- ¼ tsp red pepper flakes or to discretion
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Fresh basil
Instructions
For the Bruschetta
- In a medium bowl, combine the diced tomatoes, minced shallot, garlic, basil, olive oil, balsamic vinegar, lemon juice, oregano, salt, and black pepper. Stir until well combined. Cover and refrigerate for 10–15 or until serving to allow the flavors to meld.
For the Steak
- Remove the steak from the refrigerator and let it sit at room temperature for at least 30 minutes before cooking to ensure an even sear. Pat dry with paper towels and season generously with kosher salt and black pepper.
- Heat a cast-iron skillet over medium-high heat until hot. Add a small amount of olive oil to coat the pan. If the steak has a fat cap, sear the fat side first to render some of the fat.
- Sear the steak for about 4 minutes on the first side, Flip and cook for an additional 2–3 minutes for medium doneness.
- Reduce the heat to medium-low and add the butter, rosemary, and garlic cloves. Tilt the pan slightly and use a spoon to baste the steak with the melted butter for about 1 minute, or until the desired doneness is reached.
- For accuracy, use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
- Transfer the steak to a cutting board and let rest for 5–10 minutes before slicing into bite-sized pieces.
For the Crostini
- Preheat the oven to 375°F.
- Slice the baguette into rounds and spread each piece with Land O Lakes Garlic & Herb Butter. Top with a cracker-cut slice of cheese.
- Arrange on a baking sheet and bake for 5–7 minutes, or until the cheese is melted and bubbly.
- To assemble, top each crostini with a piece of steak and a spoonful of bruschetta. Garnish with additional basil, if desired, and serve immediately.
Did you make it?
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