Balsamic and Red Wine Glazed Beef Bruschetta
Here’s a winter take on a summer favourite. Serve the beef alongside the toasted baguette slices and have guests assemble OR spoon beef mixture into ready-made croustades for an easy one-bite appetizer. Make speedy Wilted Spinach as an option to serve as a baguette topping under the beef if you like.
1. Heat 1 tbsp (15 mL) of the oil in large non-stick skillet over medium heat. Pan-fry onion, garlic, rosemary and thyme until onion is tender, about 3 minutes. Add red pepper; cook until softened, about 4 minutes. Transfer to bowl.
2. Add remaining oil to pan and heat over medium-high heat; cook beef, stirring occasionally, until browned, about 3 minutes. Add to bowl containing pan-fried vegetables. Add wine and vinegar to pan; cook, stirring occasionally, until reduced by half, about 5 minutes. Pour over beef and peppers; toss to coat. Season with salt and pepper.
3. Serve with Wilted Spinach (if desired) and toasted baguette slices.
Makes: About 20 servings
Per Serving: Per piece: 69 Calories, 4 g protein, 3 g fat, 6 g carbohydrate Source of iron (6% DV) and zinc (9 % DV), 2% DV sodium.
Speedy Wilted Spinach:
In non-stick skillet, heat 2 tbsp (30 mL) butter over medium heat. Add 1 bag (6 oz/175 g) baby spinach and 1 tsp (5 mL) water; cover and cook until wilted, about 3 minutes. Drain and season with a squeeze of lemon juice.
Ingredients
Directions
1. Heat 1 tbsp (15 mL) of the oil in large non-stick skillet over medium heat. Pan-fry onion, garlic, rosemary and thyme until onion is tender, about 3 minutes. Add red pepper; cook until softened, about 4 minutes. Transfer to bowl.
2. Add remaining oil to pan and heat over medium-high heat; cook beef, stirring occasionally, until browned, about 3 minutes. Add to bowl containing pan-fried vegetables. Add wine and vinegar to pan; cook, stirring occasionally, until reduced by half, about 5 minutes. Pour over beef and peppers; toss to coat. Season with salt and pepper.
3. Serve with Wilted Spinach (if desired) and toasted baguette slices.
Makes: About 20 servings
Per Serving: Per piece: 69 Calories, 4 g protein, 3 g fat, 6 g carbohydrate Source of iron (6% DV) and zinc (9 % DV), 2% DV sodium.
Speedy Wilted Spinach:
In non-stick skillet, heat 2 tbsp (30 mL) butter over medium heat. Add 1 bag (6 oz/175 g) baby spinach and 1 tsp (5 mL) water; cover and cook until wilted, about 3 minutes. Drain and season with a squeeze of lemon juice.
