Steak & Feta Crostini
Steak & Feta Crostini
Elevate any snack situation with these steak & feta crostini bites. These may look and taste fancy but are simple to make. Perfectly toasted slices of baguette are topped with tangy feta, vegan steak and pickled onions. It’s a delicious combo that makes a great snack for any party or game day! If you prefer a more whole food option, try grilling up marinated portobello mushrooms in place of the vegan steak. You can find a recipe for the mushroom steak here.
Makes 20 bites
Ingredients
1 thin French style Baguette, sliced on the diagonal
9oz (255g) Vegan Steak, sliced thin (I used Offbeast but also like Juicy Marbles & Chunk Foods)
1/2 cup (56g) Vegan Feta crumbled
Pickled Red Onions (recipe below)
2 sprigs fresh Thyme
2 Tbsp (30ml) Olive Oil
Salt & Pepper to taste
Pickled Red Onions
1 whole Red Onion sliced thin
3/4 cup (177 ml) Water
1/4 cup (60 ml) plus 1 Tbsp (15 ml) Apple Cider Vinegar
1/4 cup (60 ml) plus 1 Tbsp (15 ml) Rice Vinegar
2 1/2 tsp (12.5 g) Sugar
1/4 tsp Salt
To make the Pickled Onions: Slice the Onion into thin slices and fit them into a clean jar with a lid (it’s ok to cut the slices in half if needed).
In a small pot, combine the water, vinegars, sugar and salt and place on medium heat. Simmer the mixture until the sugar has completely dissolved. Allow the liquid to cool slightly, then pour it over the onions. Allow the jar of onions and liquid to cool completely before sealing the lid and placing in the refrigerator. Keep refrigerated for a minimum of 2-4 hours but even better for 24hrs or longer.
Directions
1.Slice the baguette into thin diagonal slices and place them onto a baking sheet. Brush the tops with olive oil and bake at 350 for 10 minutes or until lightly browned.
2.Season the steaks with salt & pepper then cook up according to package directions. Slice thin and cover while preparing the toasts.
3. While the toasted slices are still warm, spoon 1-2 tsp of the vegan feta on top and use a knife to spread it out. Place a thinly sliced piece of steak on top then garnish with pickled onions and a little bit of fresh thyme.
