Brio Tuscan Grill Steak Bruschetta

Brio Tuscan Grill Steak Bruschetta

4 halves, Ciabatta bread, brushed with oil and garlic and toasted
1 oz gorgonzola dolce cheese or any creamy gorgonzola cheese
2 oz beef tenderloin, seasoned and grilled (just to sear the outer surface), chilled and sliced
4 tsp charred tomato relish
1 drizzle balsamic glaze
1/4 oz fresh arugula
1/3 oz fresh fennel, shaved thin and stored in cold water
1 tsp Tuscan Italian dressing
Salt and pepper to season
1 tsp Parmigiano-Reggiano cheese, grated
1 drizzle Extra virgin olive oil
Fresh Ground Pepper
.

  1. Top each piece of bread with ¼ oz of gorgonzola (spread with your
    finger), a ½ oz slice of steak and 1 tsp of charred tomato relish

  2. Take in the oven at 400 degrees F for about 8-10 minutes, or until the
    bread is crispy and the ingredients are hot

  3. In a small mixing bowl, combine the arugula, fennel (drain the water),
    Tuscan Italian dressing and a pinch of salt and pepper

  4. Remove the bruschetta from the oven, add a drizzle of balsamic and top
    with the arugula mixture

  5. Garnish with the Reggiano cheese, olive oil and black pepper