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Beef Crostini w/ Pear Chutney & Blue Cheese

Beef Crostini w/ Pear Chutney & Blue Cheese

Chef Brian Funk | Reinhart Shawano

Ingredients

  • 4 ½ oz New York strip
  • 6 oz French bread
  • 1 ½ oz Gorgonzola cheese
  • 3 oz olive oil
  • 1 1/3 oz shallots
  • 9 2/3 oz D'Anjou pears
  • 2 oz apricots
  • 1 oz sugar
  • ¾ oz cider vinegar

Preparation

  1. Pear Chutney: Sauté shallots in olive oil for 2 minutes. Add pears, apricots, sugar and vinegar; bring to boil. Reduce heat to medium; cook for 20 minutes.
  2. Grill New York strip to temperature, then slice. Grill French bread and top with steak, pear chutney and Gorgonzola. Prepare as if it were a traditional Bruschetta, just more organic.

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