We are making Steak and Cilantro Pesto Bruschetta. It is a great holiday appetizer with red and green garnish for a festive presentation. A crowd pleaser and absolutely delicious! If you are not a cilantro fan, you can also make spinach or parsley based pesto.
Steak and Cilantro Pesto Bruschetta
- 1 lb. boneless steak
- 2 tablespoons canola oil
- 1 large cilantro bunch, divided
- 1 garlic clove, chopped
- 1/2 cup parmesan cheese, grated or shredded
- 1/4 cup pine nuts, almonds, walnuts or pecans, toasted
- 1/3 cup olive oil
- 1 baguette loaf, 1/4” slices
- 2 tomatoes, chopped
Salt and Pepper, to taste
Preheat oven to 350 degrees F.
Season steaks with salt and pepper. In a large skillet or greased grill over medium high heat, cook steaks to desired doneness. Let rest for 5 minutes. Cut into thin slices.
In a blender or food processor, add 3/4 of the cilantro, garlic, parmesan cheese, nuts, olive oil, salt and pepper. Place baguette slices on a greased baking sheet. Spread pesto on each slice. Bake for 5 minutes or until lightly crisp. Top with steak slices. Chop remaining cilantro. Garnish each bruschetta piece with chopped tomato and cilantro on top of steak. Serve immediately.
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