Smoked Picanha (Steak) with Goat Cheese Crostini Recipe
This smoked picanha (beef) crostini is a delicious bite when paired with creamy goat cheese, microgreens, a balsamic glaze, and kissed with a flaky wild mushroom sea salt. It’s super easy to make and is perfect for any occasion!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: ~20 crostini
- Category: appetizers, snacks, party foods, finger foods, meat and cheese
- Method: no bake, smoker
- Cuisine: appetizers, snacks, party foods, finger foods, meat and cheese
Ingredients
- 1 baguette made into crostini
- 1.5–2 pounds cooked picanha, shaved
- 10.5 ounces goat cheese (room temp)
- Microgreens
- Balsamic Glaze
- Wild Mushroom Sea Salt Flakes
Instructions
- To each crostini, add about a Tablespoon of goat cheese (you can spread it on or, if desired, whip the goat cheese up first and smooth it on).
- Add on some thinly sliced picanha (it’s your choice if you want it warmed or not).
- Drizzle on some balsamic glaze, followed by some microgreens, and finish with a sprinkling of Wild Mushroom Sea Salt Flakes.
- Serve immediately.
Notes
*Time does not include the time it takes to cook the meat or make the crostini