As part of the Foodbuzz Tastemaker Program, I received Nature’s Pride Multigrain bread and was asked to create an award winning recipe that would win me a trip to San Francisco to attend the 2nd annual Foodbuzz festival.  Seeing that I absolutely adore San Francisco and I love to eat and drink (ALOT), what other choice did I have but to take a shot and enter?

Now last year, right after I became a featured publisher on Foodbuzz I found out about the festival and by that time it was too late.  This year, with purchasing a new home and planning a wedding, my funds have become dismal, insufficient, practically…nonexistent.   I realize the only way that I can get my happy ass butt out there is through this contest.  Now that wasn’t a sob story to make you feel sorry for me and pick me (…not that I’d mind by any means) but I hope my recipe inspires people to look at sliced bread in a different way….an elegant way.

I chose to make hor d’oeuvres as preparation for my housewarming this weekend and kept the following things in mind:

• - simple preparation
• - minimal cleanup
• - delicious flavors
• - beautiful presentation

So I came up with Ribeye Crostinis with Caramelized Onions and Bleu Cheese! These little morsels are packed with flavors that will be a hit at any party or soiree — just be sure to make extra because they’ll be gone in a heartbeat.  Enjoy

Ingredients for Ribeye Crostinis with Caramelized Onions and Bleu Cheese:(serves 12)

• 6 slices of Nature’s Pride Wholegrain Bread
• 8 oz ribeye
• 1 small onion, thinly sliced
• 4 oz container bleu cheese crumbles
• 1 cup field greens
• 1/4 lemon, squeezed
• 1 teaspoon olive oil
• 4 tablespoons butter
• kosher salt & pepper to taste

In a medium saucepan over medium heat, melt 2 tablespoons butter and once bubbling add the sliced onions.  Allow onions to caramelize, about 4-5 minutes.  Do not move the onions around too much, this slows down the caramelizing process — stir every couple of minutes and once done, set aside.

Start searing the ribeye next.  Heat a skillet at medium high heat with a tablespoon of butter, sprinkle each side of the steak generously with kosher salt and pepper and once the pan is hot and butter is bubbling, sear each side of the steak — about 3 minutes on each side.  Remove from heat and place the steak on a pan in a toaster oven at 400F for an additional 4 minutes.  Set aside for 5 minutes to allow juices in the meat to settle.

Meanwhile, prep your bread and salad greens.  Using a 1 1/2″ circle cutter, cut out two circles from each slice of Nature’s Pride Multigrain Bread and using the skillet that the steak was cooked in, melt an additional tablespoon of butter at medium low heat and toast each side of the bread pieces, about a minute on each side.  Mix greens in a bowl with a little bit of olive oil, lemon juice and a pinch of salt and pepper.

Thinly slice ribeye steak and place ontop of the toasted Nature’s Pride crostinis.  Garnish with greens and top with caramelized onions and bleu cheese crumbles.  Serve immediately.

Pairs well with a sweet Riesling or a smooth Merlot.

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Hope you guys enjoy my recipe.  Happy Friday and have a great weekend!