I got this idea from a recent event I attended at a cheese shop in NYC and took it home and made it with my favorite dairy-free ricotta cheese with some honey to make it sweet and truffle oil… because, truffle oil!
This recipe makes about 15-17 crostinis using half of a baguette. If you want to double the recipe, use the entire baguette and double the rest of the ingredients. You can omit the truffle oil if you don’t love the flavor and just add a bit more honey, but it just happens to be my favorite part!
Ingredients
Steak
- 12 oz filet mignon, sirloin or boneless ribeye
- kosher salt
- freshly cracked black pepper
Crostinis
- 1/2 baguette sliced into 1/2 inch pieces
- olive oil
- kosher salt
- freshly cracked black pepper
Truffle Ricotta
- 8 oz ricotta (or dairy-free ricotta) I used Kite Hill's non-dairy ricotta
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon truffle oil or more to your liking (but be very careful it is strong!)
- 1 1/2 teaspoon honey
Instructions
Steak
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Preheat oven to 200 degrees F and place oven rack in the center. Using a wire rack baking tray (or just add a cookie cooling rack on your baking sheet), place steaks on top. Season each side liberally with salt and pepper. Bake for 1 hour. Remove, set aside, and lower the oven temperature to 350 (for the crostinis).
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Heat a cast iron skillet on high until very hot. Add a tablespoon of canola oil and sear the steak for 1 minute and 30 seconds on each side or until a nice brown sear has developed.
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Let rest on a cutting board for 10-15 minutes before slicing very thin.
Crostinis
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Line a baking sheet with sliced baguettes. Drizzle the crostinis olive oil and season with salt and pepper. Bake for about 10-15 minutes or until the sides start to turn golden brown. Remove from the oven and let cool.
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Combine ricotta, salt, pepper, honey and truffle oil in a small bowl.
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When crostinis are cool to the touch, top with ricotta mixture and one slice of steak and enjoy!