Steak & Brie Crostini with Apple Crisp
&
Cornichon Martini
This week we’re skipping dinner and going straight to the good stuff. After a full meal we never seem to have room for dessert, so we built this menu around a hearty appetizer instead. Steak crostini with creamy Brie and savory onion jam, then a warm apple crisp. To us, it’s the perfect balance.
The crisp goes in the oven first and bakes while you toast the bread and sear the steak, so dessert is ready right when you are. We know apples were on the menu last week, but we can’t get enough of them this time of year.
The Cornichon Martini is cold, clean, and a little briny. It cuts right through the richness of the Brie and steak, and we love it with a savory app.
We hope this one feels cozy and unhurried, and that you linger a little longer at the table over dessert.
Kevin & Kate
The Cocktail
Cornichon Martini
The Menu
Steak & Brie Crostini with Apple Crisp
Cook Along with Us
NOTES FORM THE KITCHEN
Just a few kitchen tips to make the most of this week's ingredients and flavors.
THE APPLE MIX
We used two Granny Smith and one Honeycrisp. The Granny Smith holds its shape and keeps the filling tart, while the Honeycrisp adds sweetness. Any firm baking apple works, like Pink Lady or Braeburn.
ACROSS THE GRAIN
Flank steak has long, visible muscle fibers. Look for the lines running down the length of the steak and slice thinly in the opposite direction. This is what keeps every bite tender.
ONION JAM
A good store-bought onion jam saves time here. Look for one that leans savory rather than sweet, usually near the specialty cheeses. Fig jam works in a pinch. → Shop our favorite onion jam
CARAMELIZED ONIONS
If you’d prefer to skip the jam, caramelized Vidalia onions are a beautiful swap. Thinly slice one large Vidalia onion and add it to a skillet over medium-low heat with 1 tbsp butter, 1 tbsp olive oil, and a pinch of salt. Cook slowly for 30-40 minutes, stirring occasionally, until soft and deep golden. If the pan starts to brown, add a splash of water and scrape up the bits. Start them right after the crisp goes in the oven and they’ll be ready when you build.
STEAK SWAPS
Skirt steak or a thin sirloin works well too. For a vegetarian version, skip the steak and top the Brie with roasted mushrooms.
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We hope you enjoy this week's menu. And as always,
Keep the Plates Full and the Spark Alive
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