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4 servings


0 hours 5 mins


0 hours 30 mins


0 hours 35 mins
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12 Oz. New York strip steak
1 Tbsps. Patricia and Paul’s Rosemary Olive Oil
1 Tbsp. Butter
Kosher salt and freshly ground black pepper to taste
1 Rosemary stem
1 Baguette, sliced into 12 slices and toasted
1 Garlic clove, cut in half
Pomegranate seeds to garnish

5 Oz. Dansk Blue cheese, crumbled
1 Tbsp. Patricia and Paul’s Rosemary Olive Oil
1 Tbsp. Heavy Cream
Kosher salt and freshly ground Black Pepper to taste

1 Small onion, peeled and cut in half, then each half cut into half moons
1 Tbsp. Butter
1 Tsp. Sugar
1 Tsp. Patricia and Paul’s Pomegranate Balsamic Vinegar
Kosher salt and freshly ground black pepper to taste


1) Make your blue cheese spread by putting all the blue cheese spread ingredients in a food processor and blending until smooth. Put into a small bowl and put to the side.

2) Heat one tablespoon of butter in a large skillet over medium high heat. Add the onions and let cook until light brown, stirring occasionally. Sprinkle with the salt, pepper and sugar and continue cooking until dark brown and almost completely caramelized. Add the vinegar and continue cooking until vinegar is almost completely absorbed and evaporated. Put the the side.

3) Season the steak on both sides liberally with salt and pepper.  In a cast iron skillet, heat one tablespoon of the rosemary olive oil and one tablespoon of butter.  Add the steak to the skillet and cook on one side until a nice crust forms (3-5 minutes). Flip the steak and add the rosemary stem to the skillet and let it flavor the butter. After the steak has cooked for about 3 minutes, begin basting the steak with the rosemary butter. To do this, tilt the pan so the seasoned butter forms a pool. Spoon it back over the meat several times. Once done to your likeness, place the mean on a cutting board and let rest at least 5-8 minutes. Once rested, cut into thin slices to top the crostini.

4) Put your sliced baguette under the broiler to toast. Flip and toast the other side. Remove from the oven and rub each toast with the cut garlic. Sprinkle with salt and pepper.

5) Spread each slice of bread with some of the blue cheese mix. Top that with a table spoon of onion. Top that with a couple of thin slices of steak and a couple of pomegranate seeds. Serve on a platter and enjoy.

NOTES:  Crostini is one of my go-to appetizers because there is so much you can do on a little piece of toast.  The possibilities are endless.  I wanted to incorported the flavors of rosemary and pomegranate in this dish since I was working with artisanal olive oil and balsamic vinegar so I whipped the flavored olive oil into the cheese (that worked out great…so creamy) and also used it to cook up my steak.

Caramelized pomegranate balsamic onions was a no brainer and the combination just works.

You can make the cheese spread and carmelize your onions the day before serving.  I just gently reheat the onions on the stove or microwave room temperature onions for about 30 seconds to get them hot and ready to serve.  These appetizers work perfectly fine at room temperature so don’t worry about putting out a platter of them.

The real flavor surge comes from the Patricia and Paul’s Rosemary Olive Oil and the Pomegranate Balsamic Vinegar. You can purchase both in my Food Pantry Shop

Like these flavors?  Try my other dishes too.  My Rosemary and Pomegranate Butter Board is amazing with a warm, toasted baguette.  The Rosemary and Pomegranate Beef stew is off the charts.  Topped with an unexpected dollop of Greek yogurt and a sprinkling of pomegranate seeds, my guests go nuts for this dish.  Also try the Crispy Parmesan Potatoes with a Yogurt and Pomegranate dip.  Delish!