Balsamic and Red Wine Glazed Beef Bruschetta

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.

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Balsamic and Red Wine Glazed Beef Bruschetta

Yields10 Servings
Prep Time30 minsCook Time10 minsTotal Time40 mins

 2 tsp (30 mL) extra-virgin olive oil
 1 onion, finely diced
 1 clove garlic, minced
 1 tsp (95 mL) EACH dried rosemary and thyme leaves
 1 sweet red pepper, seeded and diced
 12 (375 g) 1 inch (2.5 cm) thick Beef Grilling Steak (Tenderloin or Top Sirloin) cut into thick 1 inch (5 cm) long strips
 salt and pepper
 1 baguette, cut into 1/2 inch (1 cm) thick slices
 Speedy Wilted Spinach, optional (recipe follows)

1

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

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

3. Serve with Wilted Spinach (if desired) and toasted baguette slices.

4

Makes: About 20 servings

5

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.

6

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

 2 tsp (30 mL) extra-virgin olive oil
 1 onion, finely diced
 1 clove garlic, minced
 1 tsp (95 mL) EACH dried rosemary and thyme leaves
 1 sweet red pepper, seeded and diced
 12 (375 g) 1 inch (2.5 cm) thick Beef Grilling Steak (Tenderloin or Top Sirloin) cut into thick 1 inch (5 cm) long strips
 salt and pepper
 1 baguette, cut into 1/2 inch (1 cm) thick slices
 Speedy Wilted Spinach, optional (recipe follows)

Directions

1

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

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

3. Serve with Wilted Spinach (if desired) and toasted baguette slices.

4

Makes: About 20 servings

5

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.

6

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.

Balsamic and Red Wine Glazed Beef Bruschetta
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