Name: Beef Bruschetta with Roasted Garlic-Feta Spread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean Fusion
Ingredients: 1 beef Flat Iron Steak (about 8 ounces); 5 cloves garlic, smashed; 2 tbsp vegetable oil; 2 tbsp olive oil; 1 loaf ciabatta bread (11 to 14 ounces); 3/4 cup feta cheese crumbles; 1/2 tsp kosher salt; 1/4 tsp coarse grind black pepper; 1 cup diced Roma tomatoes (about 4 medium, seeded and ribs removed); 1/3 cup Kalamata olives, halved and sliced into thin half moons; 1/3 cup fresh basil leaves, thinly sliced

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This recipe takes tender Flat Iron Steak and pairs it with toasted ciabatta, creamy garlic-feta spread, fresh tomatoes, olives, and basil for an appetizer that feels both rustic and elegant. It’s hearty enough for a light meal but also perfect as a starter for gatherings.

Beef Bruschetta with Roasted Garlic-Feta Spread

Why You’ll Love This Recipe

I like how this bruschetta balances rich and fresh flavors. The steak adds satisfying protein, while the garlic-feta spread gives a creamy tang that pairs beautifully with juicy tomatoes and briny olives. The crisp ciabatta offers just the right crunch, making every bite feel indulgent. I also enjoy how versatile it is—I can serve it at dinner parties, for family gatherings, or even as a weekend treat with a glass of wine.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 beef Flat Iron Steak (about 8 ounces)
5 cloves garlic, smashed
2 tablespoons vegetable oil
2 tablespoons olive oil
1 loaf ciabatta bread (11 to 14 ounces)
3/4 cup feta cheese crumbles
1/2 teaspoon kosher salt
1/4 teaspoon coarse grind black pepper
1 cup diced Roma tomatoes, seeded, ribs removed (about 4 medium tomatoes)
1/3 cup packed Kalamata olives, cut in half lengthwise then into 1/4-inch half moons
1/3 cup thinly sliced fresh basil leaves

Directions

Preheat oven to 375°F. In a small saucepan, heat garlic with vegetable oil and olive oil over medium-low heat for 8 to 10 minutes, until the garlic begins to brown. Remove from heat and let it cool.
Drain garlic from the oil. Reserve 2 tablespoons oil for bread and 2 tablespoons oil for the tomato mixture.
Slice ciabatta in half lengthwise, then cut into 18 slices about 1/2 inch thick. Place on a baking sheet, brush with reserved garlic oil, and bake for 10 minutes until lightly crisp.
Chop the cooled garlic and return it to the saucepan. Add feta and cook over medium heat 4 to 5 minutes until the mixture is creamy and resembles ricotta. Keep warm.
Season the steak with salt and pepper. Grill over medium heat, covered, for 10 to 14 minutes for medium rare (145°F) to medium (160°F), turning occasionally.
Combine tomatoes, olives, basil, and the remaining garlic oil in a bowl.
Spread about 2 teaspoons of garlic-feta mixture onto each toasted ciabatta slice. Carve steak into 1/4-inch slices, then cut into 1 1/2-inch pieces. Place two steak pieces on each toast and top with tomato mixture.

Servings and timing

This recipe makes about 6 servings, with 18 bruschetta pieces total. The full preparation and cooking time is around 40 minutes, making it a relatively quick yet impressive appetizer.

Variations

I sometimes swap feta for goat cheese for a creamier, tangier spread. If I want a Mediterranean twist, I add roasted red peppers to the topping. For a lighter version, I use whole-grain bread instead of ciabatta. If I’m entertaining, I prepare the steak ahead of time and assemble just before serving to keep the bread crisp.

Storage/Reheating

I store leftover steak and tomato mixture separately in airtight containers in the refrigerator for up to 3 days. I don’t recommend storing assembled bruschetta, as the bread becomes soggy. To reheat the steak, I warm it gently in a skillet over low heat or briefly in the oven. The tomato mixture tastes best fresh but can be refreshed with a little drizzle of olive oil before serving.

FAQs

Can I use a different cut of beef?

Yes, I can substitute Flat Iron with flank steak or sirloin. I just adjust grilling times to avoid overcooking.

Can I make the garlic-feta spread ahead of time?

Yes, I like preparing it up to a day in advance. I store it in the refrigerator and gently reheat it before assembling.

What’s the best way to keep the bread crisp?

I always toast the ciabatta just before serving and avoid assembling too early. This prevents the bread from getting soggy under the toppings.

Can I serve this as a main dish?

Yes, I can turn it into a meal by serving larger portions or pairing the bruschetta with a green salad or roasted vegetables.

Can I make this without a grill?

Yes, I can cook the steak in a cast-iron skillet on the stovetop. I sear it on both sides, then finish it in the oven if needed.

Conclusion

I love making Beef Bruschetta with Roasted Garlic-Feta Spread because it combines simple ingredients into a dish that feels truly special. The blend of tender steak, creamy spread, and fresh toppings makes it a crowd-pleaser every time. Whether I serve it at a dinner party or enjoy it on a quiet evening, it’s always a recipe that impresses without being overly complicated.