Sweet Blackberry & Burgundy Steak Bruschetta (+ My First Demo Recap!)

Wow was yesterday fun! (Okay, that totally sounded like a "Dear Diary" moment but it's so true).  Anyway, I'm rushing around trying to get ready for work and I just wanted to share some pictures of yesterday's event at The Meat House in Coolidge Corner.  These photos are courtesy of Fiona, from A Boston Food Diary.  Thanks again to all of those that came out to taste my steak appetizer!  The recipe is below and it's perfect for the holidays - Enjoy!

Me explaining my steak creation

And then team orange wanted a taste

So I thought I'd talk more with my hands 

And then that guy came running in to grab a second one!

But all it took was a few simple ingredients and you've got...

Sweet Blackberry and Burgundy Steak Bruschetta!

  Sweet Blackberry and Burgundy Steak Bruschetta
- 1 Baguette
- 12 Meat House Burgundy Wine Marinated Steak Tips
- 4 oz. Goat Cheese
- 2 tbs Stonewall Kitchen's Blackberry Jam
- 1 tsp dried rosemary
- Fresh Baby Spinach (enough to generously top each slice of bread) shredded
- The juice of 1/2 lemonn
- Extra Virgin Olive Oil for drizzling
- Salt and Pepper to taste

Start by grilling the steak until desired level of doneness.  Once this is acheived, remove the meat from the grill and set it aside to let it rest.  Meanwhile, put the goat cheese into a bowl and mix in the blackberry jam.  Add the dried rosemary and combine thoroughly.  Set aside.  Next, slice the baguette on a bias and toast it up on the grill or in the oven.  While the bread is toasting, add the lemon juice, a splash of extra virgin olive oil and salt and pepper to the shredded spinach.  Toss gently to combine.  To finish, slice each piece of steak tender in half.

To assemble, start by spreading a layer of the blackberry/goat cheese mixture onto the toasted baguette.  Top with a small bunch of spinach and finish with a piece of steak.  Enjoy warm or room temperature.