- 12 crostini
- 1 French baguette
- 1-2 fresh steaks (depending on size)
- 1 cup of crumbled Castello Danablu
- Salt and pepper
Cut the baguette into slices on the diagonal and toast the slices in a hot oven for 5-7 minutes and set aside. Grill the steaks on a sizzling hot pan, 1-2 minutes on each side or more, if you prefer them well done. Season with salt and pepper, let the steaks rest for a couple of minutes and cut into thin slices. To assemble the crostini, place a slice of the toasted baguette, top it with 1-2 slices of steak and Castello Danablu crumble.