NY Strip Bruschetta
NY STRIP BRUSCHETTA
Fleming's Prime Steakhouse Recipe
2 tablespoon butter, softened
3/4 teaspoon garlic, minced
pinch kosher salt
pinch black pepper
3 tablespoons cream cheese, softened
2 teaspoons chives, minced
4-5 ounces leftover New York Strip, room temperature
1 Roma tomatoes, diced
1 tablespoon basil, minced
Cut 4 slices from a baguette on the bias 1/4 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 350 degrees 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.
Labels: Fleming's Prime Steakhouse