ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips HighlightsRed XGreen Check
Skip to Content
MealAppetizersBeefDairyGlutenSlidersBeefBreadOccasionHolidaysSpecial OccasionCast Iron PanPartyBakingSnacks

Steak Crostini With Ricotta And Cranberry Chimichurri

This approachable appetizer features crispy crostini topped with creamy whipped ricotta, juicy tender slices of seared steak, and a vibrant cranberry chimichurri. The sweetness of dried cranberries meld beautifully with fresh herbs and garlic in the chimichurri, while the ricotta adds the perfect creaminess. Perfect for holiday gatherings or any occasion that calls for bold, festive flavors. For more recipe inspo, follow Brandon @brandongouveia on Instagram!

Brandon Gouveia
Tasty Team
Total Time

1 hr 10 min

1 hr 10 min

Prep Time

10 minutes

10 min

Cook Time

1 hr

1 hr

Steak Crostini With Ricotta And Cranberry Chimichurri
Total Time

1 hr 10 min

1 hr 10 min

Prep Time

10 minutes

10 min

Cook Time

1 hr

1 hr

Ingredients

for 12 servings

  • 1 sourdough baguette, sliced
  • 2 tablespoons olive oil, divided
  • 3 teaspoons kosher salt, divided
  • 3 whole garlic cloves, divided
  • 1 New York strip steak (1½ inches thick)
  • 2 teaspoons freshly cracked black pepper
  • 3 tablespoons unsalted butter
  • 2 fresh rosemary sprigs
  • 1 cup ricotta cheese

Cranberry Chimichurri

  • ¾ cup olive oil
  • ¾ cup sweetened dried cranberries
  • ½ cup red wine vinegar
  • ½ cup chopped fresh cilantro
  • ½ cup finely chopped fresh parsley
  • 1 teaspoon red chili flakes
  • 1 red fresno chile, deseeded and diced
  • 4 whole garlic cloves
  • 1 small shallot, diced
  • kosher salt, to taste

Nutrition Info

  • Calories 192
  • Fat 10g
  • Carbs 20g
  • Fiber 1g
  • Sugar 5g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C).
  2. Add the sliced baguettes to a baking sheet. Drizzle with 1 tablespoon of the olive oil, and sprinkle with 1 teaspoon of the salt.
  3. Bake for 8-10 minutes, until golden. Once done, rub bread with a garlic clove.
  4. Season each side of the steak with the remaining 2 teaspoons salt and the pepper. Heat a cast-iron skillet on high until very hot. Add the remaining 1 tablespoon olive oil, and sear the steak for about 2 minutes on each side. Once you flip the steak, add the butter, remaining garlic cloves, and the rosemary, and baste the steak with the mixture. Remove from heat, and let rest for 10 minutes. Slice the steak against the grain.
  5. Make the cranberry chimichurri: Combine all ingredients in a bowl, and mix well.
  6. Top each baguette toast with a dollop of ricotta, one slice of steak, and some cranberry chimichurri.
  7. Enjoy!
  8. Busy? Plan your meals for the week using our exclusive meal planner tool in the Tasty app. Download now and get organized.

Related Recipes

Steak Crostini With Ricotta And Cranberry Chimichurri