Artichoke Crostini with Ribeye, Roasted Red Pepper and Feta Recipe

Roasted garlic spread with a slice of seared ribeye, spicy arugula and hints of roasted red pepper all on top of a crunchy piece of bread and adorned with feta cheese is quite a mouth load to say and it may be a big bite to chew,  but it is one of the best appetizers you will ever have! The flavors all come together to form a tantalizing flavorful bite and whether they are served warm or cold, dressed up or down, this appetizer is one you an use all year around.

Artichoke Crostini with Ribeye, Roasted Red Pepper and Feta
  • 1 Ribeye steak, cooked
  • 1 long baguette
  • 1 clove of garlic
  • 1 tsp minced garlic
  • 2 tbsp olive oil
  • 1/2 tsp salt and pepper each
  • 1/4 tsp red pepper flakes
  • 1 jar marinated artichoke hearts, drained, rinsed, dry and finely chopped
  • 1/4 cup shredded Romano cheese
  • 1 jar of marinated roasted red peppers, roughly chopped
  • 1/2 cup feta cheese, more or less depending on your preference
  • Parsley for garnish
  1. Slice baguette diagonally into two-inch slices, rub the tops with the clove of garlic and brush the tops with olive oil and a dash of salt and pepper. Toast in oven for five minutes at 350 degrees. Remove and allow to cool.
  2. Combine the artichokes with the cheese, garlic, salt and pepper, pepper flakes, olive oil and lemon juice in a bowl.
  3. Spoon topping onto each crostini, top with a slice of ribeye and garnish with chopped roasted red pepper, basil and sprinkle with the feta cheese.

This appetizer is one for the record books and will impress even the Dare we say, “non-meat lovers“.