Creamy Blue Cheese & Smoked Garlic Steak Bruschetta
INGREDIENTS
The ultimate bruschetta! Steak and blue cheese are a dreamy combination and our Charlie & Ivy's Smoked Garlic & Black Peppercorn Bread Dipper takes it up another level.
Serves 4 small plates
200g British fillet steak
2 tbsps Smoked Garlic & Black Peppercorn Bread Dipper
100ml double cream
50g blue cheese, crumbled
Salad leaves, shredded
Baguette or ciabatta
Let the steak come to room temperature marinading in 2 tbsp of the bread dipper.
Heat a heavy based frying pan with smoked garlic dipper and then when hot add the steak and turn to a medium / high heat. Cook the steak for around 2 minutes on each side for a rare steak.
Remove the steak from the pan and leave to rest. Turn the heat down to low and add the double cream to the juices and warm through. Add half of the crumbled blue cheese, turn off the heat and stir until it has melted.
Thickly slice your baguette and toast lightly on both sides. To put together, drizzle over a little bread dipper on the toasted slices, drizzle over a little of the creamy dressing, add shredded salad leaves, thin slices of steak and then drizzle a little more of the creamy dressing. Top with the remaining crumbled blue cheese and serve.
