Description
The ultimate fancy appetizer, Grilled Ribeye and Roasted Pepper Bruschetta served on top of crunchy grilled bread and a whipped goat cheese spread!
Ingredients
Scale
- 4 oz. goat cheese, softened
- 4 oz. cream cheese, softened
- 1 red pepper
- 1 yellow pepper
- 2 Walmart USDA Choice Ribeye’s
- salt & pepper for seasoning
- 1 loaf of crunchy bread {I used an italian round, but you could also use french bread}, cut into slices
- 1/2 cup of chives
Instructions
- Heat charcoal to 400 – 450 degrees.
- Add whole bell peppers to the grill. Grill for 4-5 minutes per side.
- Remove from the grill and place in a bowl, cover with plastic wrap and let sit for 5 minutes.
- Remove the skin from the bell peppers and julienne.
- Season steaks with salt & pepper. Place on the grill and grill each side for 4-5 minutes. Remove from grill and let sit.{do not cut until you are about to assemble the bruschetta}
- Place bread slices on grill and grill for 1-2 minutes per side. Remove from grill and let sit.
- In a food processor add goat cheese and cream cheese. Blend until completely combined and cheese looks somewhat “whipped”. About 1-2 minutes.
- Assemble brushcetta, spread whipped goat cheese on grilled bread, add a few slices of the roasted pepper, add thinly sliced steak, and top with chopped chives.
- Serve… devour… and repeat!
