Bacon Jam and Grilled Rib Eye Crostini
Here's an easy to prepare crostini recipe using Skillet Bacon Jam. We used this for a Super Bowl party last year but it would be good just about any time, any season.
16 slices crostini, using good artisan-style French bread
1 cup (240 ml) bacon jam, room temperature
1.5 lb (.70 kilo) rib eye
1/4 cup (60ml) bleu cheese, crumbled
1/4 cup (60ml) arugula
1 tb (15 ml) cracked pepper
1 tb (15 ml) salt
2 tb (30 ml) olive oil
Rub a little olive oil on the rib eye and then crust he rib eye in the cracked pepper and salt. Let sit for 30 minutes.
Preheat the grill to as hot as it goes. Grill the rib eye for 2 minutes on each side getting a good char on each side while preserving the medium rare temperature in the middle. Set aside and let come to room temperature.
When room temperature, about 30 minutes, slice very thin so that it will fit on a crostini.
To assemble, spread about a tablespoon of Skillet Bacon Jam on the crostini. Add a few slices of rib eye on the crostini. Top with bleu cheese crumbles and arugula.
alright tough guy, think you can provide a better recipe? put your bacon where your mouth is...