Ribeye Crostinis with Caramelized Onions and Bleu Cheese

As part of the Foodbuzz Tastemaker Program, I received Nature’s Pride Multigrain bread and was asked to create an award winning recipe that would win me a trip to San Francisco to attend the 2nd annual Foodbuzz festival.  Seeing that I absolutely adore San Francisco and I love to eat and drink (ALOT), what other choice did I have but to take a shot and enter?

Now last year, right after I became a featured publisher on Foodbuzz I found out about the festival and by that time it was too late.  This year, with purchasing a new home and planning a wedding, my funds have become dismal, insufficient, practically…nonexistent.   I realize the only way that I can get my happy ass butt out there is through this contest.  Now that wasn’t a sob story to make you feel sorry for me and pick me (…not that I’d mind by any means) but I hope my recipe inspires people to look at sliced bread in a different way….an elegant way.

I chose to make hor d’oeuvres as preparation for my housewarming this weekend and kept the following things in mind:

  • - simple preparation
  • - minimal cleanup
  • - delicious flavors
  • - beautiful presentation

So I came up with Ribeye Crostinis with Caramelized Onions and Bleu Cheese! These little morsels are packed with flavors that will be a hit at any party or soiree — just be sure to make extra because they’ll be gone in a heartbeat.  Enjoy :)

Ingredients for Ribeye Crostinis with Caramelized Onions and Bleu Cheese:(serves 12)

  • 6 slices of Nature’s Pride Wholegrain Bread
  • 8 oz ribeye
  • 1 small onion, thinly sliced
  • 4 oz container bleu cheese crumbles
  • 1 cup field greens
  • 1/4 lemon, squeezed
  • 1 teaspoon olive oil
  • 4 tablespoons butter
  • kosher salt & pepper to taste

In a medium saucepan over medium heat, melt 2 tablespoons butter and once bubbling add the sliced onions.  Allow onions to caramelize, about 4-5 minutes.  Do not move the onions around too much, this slows down the caramelizing process — stir every couple of minutes and once done, set aside.

Start searing the ribeye next.  Heat a skillet at medium high heat with a tablespoon of butter, sprinkle each side of the steak generously with kosher salt and pepper and once the pan is hot and butter is bubbling, sear each side of the steak — about 3 minutes on each side.  Remove from heat and place the steak on a pan in a toaster oven at 400F for an additional 4 minutes.  Set aside for 5 minutes to allow juices in the meat to settle.

Meanwhile, prep your bread and salad greens.  Using a 1 1/2″ circle cutter, cut out two circles from each slice of Nature’s Pride Multigrain Bread and using the skillet that the steak was cooked in, melt an additional tablespoon of butter at medium low heat and toast each side of the bread pieces, about a minute on each side.  Mix greens in a bowl with a little bit of olive oil, lemon juice and a pinch of salt and pepper.

Thinly slice ribeye steak and place ontop of the toasted Nature’s Pride crostinis.  Garnish with greens and top with caramelized onions and bleu cheese crumbles.  Serve immediately.

Pairs well with a sweet Riesling or a smooth Merlot.


Hope you guys enjoy my recipe.  Happy Friday and have a great weekend!


  1. Posted 1 Oct ’10 at 12:04 am | Permalink

    ooo, these look so decadent. fabulous recipe! best of luck making it to Foodbuzz this year! :)

  2. Posted 1 Oct ’10 at 12:31 am | Permalink

    Wow, beautiful post, Joy! The recipe is simple and yet delicious… gee.. actually quite perfect for this weekend party ya! Hope you will have a fabulous weekend and a great party. And good luck to the contest!
    Blessings, Kristy

  3. Posted 1 Oct ’10 at 8:24 am | Permalink

    Looks super delicious! I was actually thinking of doing something like this and then changed my mind, GREAT job!

  4. Posted 1 Oct ’10 at 10:13 am | Permalink

    Yummy, Joy! I absolutely love your photos! I made a similar crostini with blue cheese, concord grapes, and onion jam that I will be posting soon, gotta love finger foods! :)

  5. Posted 1 Oct ’10 at 10:37 am | Permalink

    These are tasty little bites and so perfectly presented. Can’t go wrong with blue cheese and ribeye. It’s in the bag…you’re going! ;)

  6. Posted 1 Oct ’10 at 11:12 am | Permalink

    Wonderful way to use your Nature’s Pride bread! I went a sweet route, but savory sounds sooo good right about now! Everything about this screams delicious.

  7. Posted 1 Oct ’10 at 12:57 pm | Permalink

    Great job on these, Joy! They definitely fit the bill as far as elegant yet easy… and who can resist the deliciousness of steak and blue cheese and caramelised onions all in a single bite? I’d probably eat so many I’d ruin my appetite for all the other courses. :)
    Good luck with the contest… if it was up to me, you’d have a ticket in your hand already! :)

  8. Posted 1 Oct ’10 at 5:02 pm | Permalink

    This looks delicious. The final product is so elegant!

  9. Posted 1 Oct ’10 at 5:05 pm | Permalink

    These look fantastic. Beautiful photos!

  10. Posted 2 Oct ’10 at 6:53 am | Permalink

    that’s a delicious looking canape! good luck for SF!

  11. Posted 2 Oct ’10 at 10:55 am | Permalink

    I love bite sized food! This looks perfect.

  12. Posted 2 Oct ’10 at 11:34 am | Permalink

    I love the flavors you chose, blue cheese, caramelized onion and steak are winner in my book. Love your story too, I’m new to the FP program over this past week and just got notice of this contest days ago…I won’t be able to particpate this year. Good Luck hope you get to San Fran!

  13. Posted 6 Oct ’10 at 3:24 am | Permalink

    These look wonderful! So chic! I hope you make it to SF =)

  14. Posted 7 Oct ’10 at 6:11 am | Permalink

    mhhhh what a combination of flavours! Love it! Good luck :)

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