A steak crostini with a flavorful cheese spread topped with a sweet and sharp carrot topping.
¼ cup olive oil
1 garlic clove
Carrot and Horseradish Marmalade
1 pound carrots, grated (about 3 cups)
1½ teaspoons salt
1½ cups sugar
½ teaspoon ground ginger
1 tablespoon prepared grated horseradish
1 tablespoon butter
1 cup chopped onion
2 cloves garlic, minced
8 ounces grated Swiss cheese
8 ounces Mascarpone cheese
2 tablespoons mayonnaise
1 tablespoon sour cream
¼ teaspoon salt
⅛ teaspoon black pepper
1 New York Strip Steak (10-12 ounces)
1 tablespoon olive oil
2 cloves garlic, mashed
½ teaspoon salt
¼ teaspoon ground black pepper
No nutrition information available
Slice baguette into ¼ inch slices, brush top side with olive oil and place on a baking sheet. Bake at 350 degrees 15 minutes. Remove from oven and rub each slice with garlic clove.
Grate carrots in Cuisinart and place into a heavy sauce pan. Cover with salted water and cook 10 minutes. Drain water and return carrots to pan. Add sugar and ginger; cook on medium heat 15 minutes until thickened. Remove from heat and add horseradish. Mix well. Set aside to cool.
Grate Swiss cheese in Cuisinart, set aside. Melt butter in a heavy pan. Sauté onions and garlic until caramelized, 7-8 minutes. Mix grated cheese with mascarpone, mayonnaise and sour cream. Season with salt and pepper. Fold in cooled onion-garlic mixture and mix.
Rub steak with oil and season with salt and pepper. Cook in a hot skillet 5 minutes per side for medium, or to personal preference. Let rest 5 minutes and slice into thin slices.
To assemble final dish, spread cheese spread on each baguette slice. Top with slices of steak. Finish with a dollop of carrot marmalade on top.