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
- 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.
- 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.