If you’re looking for an easy but impressive appetizer, look no further than this steak crostini. It’s a delicious combination and the truffle oil drizzle really takes it over the top. Thanks to Pomora for sponsoring this post.
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In all honesty, we don’t have appetizers all that much these days. With young kids, we tend to be all about getting food on the table quickly at meal times so jump straight to mains.
But now and then, they are perfect whether as a snack, or to start a meal, and particularly when entertaining. These little bites are easy to put together, but taste divine, and so are perfect whether you want to treat guests, or yourself.
I recently received some of Pomora‘s white truffle oil and immediately wondered where it’s been all my life. You may have already seen how much I’ve enjoyed some of Pomora’s other oils, such as their rosemary oil in my olive oil crackers and EVOO in my walnut sauce.
Each one of their oils has such wonderful flavor, and the truffle oil is definitely no exception. The flavor is so wonderful and just a few drops on top of these steak crostini really makes them something special.
Somehow, I haven’t had cooked with truffle oil myself before and while I’ve had it in a few dishes elsewhere, I admit I have often struggled to pick out the flavor. I think that’s partly that it’s often considered a bit of a finishing oil.
It has a wonderful ability to enhance some flavors, and you usually only want a little bit in there. In fact you need to watch not to use too much, often.
How do you use truffle oil?
As I say, truffle oil is really more of a finishing oil, so one of the main things is you don’t really want to cook with it as the flavor can be lost or go a little odd, you more want to drizzle it on at the end. Since I was new to using it, I did some research (including this article) on what truffle oil goes with, and some of the top things were:
- mushrooms in all forms
- pasta eg try a drizzle on your mac and cheese
- other carbs eg on pizza (like my green pizza), potatoes (truffle fries!) and polenta
- various vegetables eg cauliflower, squash and asparagus
- steaks and beef carpaccio.
With all these in mind, I came up with these steak crostini with mushroom pate. The flavors all go so well together, and they’re a lovely mix of crisp bread, soft mushrooms and tender steak. Then that wonderful Pomora truffle oil bringing it all together.
How to make these steak crostini
While there are a couple of steps in making these, everything is easy and you can do most of it ahead of time.
- Lightly brush the slices of bread and toast for the crostini.
- Make the pate, if making your own.
- Sear the steak on either side then let it rest before slicing thinly.
- Spread pate on crostini, top with steak then drizzle with truffle oil.
You can make the crostini a day or two ahead, and the same is true for the mushroom pate. You can buy it, if you want to save a bit more time, but it’s also easy to make as you just soften onions, add some chopped mushrooms, thyme and seasoning then finish with a little white wine before blending (I mildly adapted this recipe from Smitten Kitchen).
These steak crostini are the kind of appetizer everyone will be drawn to on your table, and once they take a bite they won’t be disappointed. A delicious combination of flavors, they’re a truly delectable bite. Just make sure you make enough.
Looking for more finger food appetizers? Try these!
- Sausage rolls
- Baked coconut shrimp with mango dipping sauce
- Prosciutto wrapped dates
- Cauliflower pakora
- Plus get more appetizer recipes in the archives.
Steak crostini with mushroom pate and truffle oil
- 6 slices baguette best day old, thin and cut diagonally best
- 1 1/2 tbsp extra virgin olive oil recommend Pomora
- 1/2 tbsp butter 5g, approx
- 3 oz sirloin fillet 80g, or other tender cut of beef
- 3 tbsp mushroom pate
- 1 tsp truffle oil approx, recommend Pomora
- Lightly brush the slices of bread with EVOO on both sides. Grill/broil on both sides gently so they are very lightly brown and crisp. Watch closely as they can quickly burn. This can be done a day or two ahead.
- Warm the butter in a small skillet over a medium-high heat. Sprinkle a little salt and pepper on both sides of the steak then cook only a minute or two each side so that they are seared brown but the inside is still very pink. Remove from the pan and leave to rest a minute or two.
- Meanwhile, put approx 1/2 tbsp mushroom pate on each slice of bread. Thinly slice the steak across the grain of the meat and put a slice or two on each piece of bread on top of the pate. Drizzle over a little truffle oil and serve.
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