Bruschetta Fai Da Te
Build Your Own Beef Bruschetta

About This Recipe

Are you looking for a delicious beef recipe with a difference? If you are, you’ve found it! Here’s my build your own beef bruschetta for you to enjoy.

Half the pleasure of food is being able to enjoy it with your friends and family. I love dishes that can be placed in the centre of the table so that everybody can help themselves. It’s the most social form of eating and it means I’m not stuck in the kitchen! This recipes cooks the beef from scratch, but if you have any leftover roast beef from a Sunday roast by all means use that.

TwitterFacebook

4

Serves

15

Ingredients

Beef

Main Ingredient

Side Dishes, Meat Dishes, Quick Dishes

Type

Ingredients

  • 300g Steak, Cut Of Your Choice
  • 3 Tablespoons Olive Oil
  • 1 Ciabatta, Cut Into 2m Slices
  • 200g Cherry Tomatoes, Halved
  • 1 Garlic Clove, Peeled and Halved
  • 6 Tablespoons Extra Virgin Olive Oil
  • 6 Basil Leaves, Torn
  • 150g Ricotta Cheese
  • Small Bunch Mixed Herbs (e.g. Parsley, Dill or Chives), Finely Chopped
  • 1 Unwaxed Lemon, Zest and Juice
  • 8 Sun-Dried Tomatoes in Oil, Drained
  • 80g Pitted Mixed Olives in Oil or Brine, Drained
  • 50g Parmesan Cheese
  • 150g Rocket Leaves
  • To Taste Salt and Black Pepper

Weight Converter

Found in This Book

Feast your eyes on the finest build your own beef bruschetta! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Preheat a griddle pan and put a frying pan over a high heat.

Drizzle the steak with a little of the olive oil and cook in the hot frying pan for 2 minutes on each side. Transfer to a plate and season with salt and pepper. Cover with foil and set aside.

Brush the slices of ciabatta with the rest of the olive oil. Place on the griddle pan and cook until crispy and golden on both sides.

Put the cherry tomatoes in a bowl and finely grate over one half of the garlic. Pour in half the extra virgin olive oil, season with salt and pepper and stir in the basil leaves. Set aside.

Put the ricotta cheese in a separate bowl and stir in the herbs and lemon zest. Season with salt and pepper and set aside.

Rub the griddled bread with the remaining half garlic clove and place on a large serving board. Arrange the sun-dried tomatoes and olives around the board then use a swivel-head potato peeler to create a pile of Parmesan shavings.

Put the rocket leaves in a bowl and dress with the lemon juice, the remaining extra virgin olive oil, salt and pepper. Make a pile of dressed leaves on the serving board or serve separately.

Slice the steak thinly with a long sharp knife and pile onto the serving board.

Place the serving board in the centre of the table with the bowls of tomatoes and ricotta and let everybody enjoy making their own tasty bruschetta.

Once you’re done, simply sit back and enjoy your build your own beef bruschetta and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Pasta Ribbons with Prawns and Rocket

View Recipe

Next Recipe

Grilled Avocado Stuffed With Tomatoes, Spring Onions, Olives & Capers

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Linguine with tinned tuna, olives and chilliLinguine al tonno

Without doubt this has to be one of my father’s favourite pasta dishes. I remember when I used to live with him it was a must-have dish at least once a week but not always with the same shape of pasta. Please make sure that you never use tuna in brine for this recipe and if you like you can add some capers to the sauce.

4

Serves

10

Ingredients

Tuna

Main Ingredient
View Recipe

Pizza con zucca voilina, cipolla rossa, cavolo nero, Dolcelatte e nociButternut Squash, Red Onion, Cavolo Nero & Dolcelatte Pizza With Walnuts

I wanted to try something different from a traditional pizza topping and I’m glad I did, as this pizza is delicious. The sweetness of the butternut squash works perfectly with the earthy cavolo nero, and the walnuts give added texture. When making this pizza for my vegan friends, I use a little tomato pizza sauce on the base and pile on all the other toppings minus the Dolcelatte. Serve with a green...

4

Serves

13

Ingredients

Butternut squash

Main Ingredient
View Recipe

Orecchiette con Calamari e ChorizoPasta Shells and Beans with Squid and Chorizo

I absolutely love squid and to me there is no better way to cook it than with a nice spicy chorizo sausage. This is a pasta dish that would be perfect for a party because the flavours and the colours are just amazing. If you prefer you can substitute the parsley leaves with fresh mint but whatever you do, please make sure that you use fresh squid.

6

Serves

12

Ingredients

Pork

Main Ingredient
View Recipe

Conchiglie VegetarianeShell Pasta with Peppers, Sun-Dried Tomatoes and Pine Nuts

This has to be the ultimate vegetarian pasta recipe. There’s so much goodness in this dish and it’s also really filling and extremely tasty. Some might think that the peppers could make it slightly bitter but together with the pine nuts and basil, it screams freshness and will be enjoyed by herbivores and carnivores alike.

7

Serves

9

Ingredients

Vegetables

Main Ingredient
View Recipe

Insalata calda di manza con carciofi, peperoncino e nociWarm Beef Salad With Artichokes, Chilli & Walnuts

Sardinia is famous for its beef, particularly that of the bue rosso (red cow), which grazes the pastures of the volcanic Montiferru area in central-western Sardinia and is considered by many to provide the finest beef in Italy. For this recipe I have taken the theme of a traditional Sardinian beef salad and have added artichokes and walnuts - which really complement the juicy sides of warm...

4

Serves

8

Ingredients

Beef

Main Ingredient
View Recipe

Avocado Grigliato Ripieno di Pomodori, Cipollotti, Olive e CapperiGrilled Avocado Stuffed With Tomatoes, Spring Onions, Olives & Capers

This dish is rather retro and I used to make it when I first came to London as a teenager. Make sure that the avocados are perfectly ripe and don’t use buffalo mozzarella, as it will release too much milk during cooking. Grilling the avocado makes it softer and more velvety, but don’t overcook or it will turn mushy. Serve with your favourite salad leaves.

4

Serves

14

Ingredients

Vegetables

Main Ingredient
View Recipe