Last Updated on July 30, 2025 by Sabrina Currie
Little bites with BIG flavour! This quick and easy steak crostini with tomato, basil and feta makes a perfect appetizer. Crisp toasts are topped with piquant garlic mayo, fresh tomatoes and basil. Thinly sliced steak, a sprinkle of feta and a drizzle of balsamic vinegar finish off this easy 20 minute appetizer.
Why I Think You'll Love This Recipe
Need an appetizer guaranteed to impress? Steak crostini has big, bold Italian-style flavour (balsamic, basil, feta!) and is always a crowd-pleaser. This delicious appetizer is great for cocktail parties, game day or holidays.
Plus, if you make the steak and toast the crostini ahead, it can be put together in under 20 minutes, AND it's a great way to use leftover grilled steak.
For a seafood version, check out my favorite prawn bruschetta, too!
Ingredients
These toasts are simple appetizers that only need a few ingredients. They are a great way to use leftover steak or cheese.
- Steak - Almost any type of steak works for this great appetizer. Hanger steak, skirt steak, flank steak (see the slicing guide below), sirloin steak, ribeye steak or even beef tenderloin or fast-fry steak are all flavourful, and sliced correctly, make a tender topping. Medium rare leftover roast beef is delicious on this too. Just be sure to trim any excess fat or sinew off whichever steak you use for the most tender, juicy steak.
- Baguette - Use your favourite baguette for this crostini appetizer. A classic French baguette is good, as is a mildly tangy sourdough baguette or a hearty seedy baguette.
- Tomatoes - I love the sweetness of cherry tomatoes but you can use whatever you like best. If using large tomatoes, cut them into bite-sized pieces.
Substitutions and Variations
- Cheese - Fresh mozzarella, goat cheese, spoonful's of creamy burrata cheese, crumbled blue cheese or shards of parmesan are all great variations to top this delicious appetizer with. Use your personal favorite.
- Lightened up - For a lower calorie/fat variation, omit the mayo and add the minced garlic to the tomatoes and basil before topping the crostini.
- Balsamic vinegar - If you don't have the pleasantly thick authentic balsamic vinegar, you can use a balsamic reduction which is a similar consistency and won't run off and drip everywhere.
- Herbs - Using fresh herbs is well worth the extra flavour and freshness on this crostini appetizer. I think basil is the best but if you don't have basil, fresh chives or parsley are a great substitute.
- Horseradish sauce - To make a creamy horseradish sauce instead of the garlic aioli, omit the garlic and chili flakes. Substitute half sour cream for half of the mayo and stir in 1-2 teaspoons of horseradish to taste.
Step By Step Instructions
Even if you are cooking the steak the same day, this crostini recipe comes together fast. Fresh tomatoes and basil keep this easy appetizer fresh and light tasting. (See below for how to cook a quick steak for this if needed.)
Step 1. Slice the baguette into ½" round or diagonal slices, place them on a baking sheet and and toast the baguette slices until golden brown, then brush each slice with a drizzle of olive oil. *Note: Different types of bread have different toasting times so watch yours carefully while toasting. Sourdough will take longer than a standard French loaf.
Step 2. Mix the mayonnaise, minced garlic clove and red pepper flakes together well.
Step 3. Stir tomatoes, basil, olive oil, salt and pepper together. (Add the garlic here if you are skipping the mayonnaise.
Step 4. Slice your steak into thin slices. The thinner you can slice it, the more tender and easy to eat it will be. (And the more pieces of toast you can make!)
Step 5. Top each slice of bread with a thin layer of garlic mayo and a spoonful of the tomatoes.
Step 6. Top with few thin slices of steak and a sprinkle of feta (or whichever cheese you're using).
Finish: Drizzle the balsamic glaze over and grind a bit of fresh ground pepper over. Sprinkle the bite-sized appetizers with sea salt (or kosher salt) and garnish with extra basil leaves. Serve right away and enjoy the compliments!
How To Cook A Steak Quickly
If you are starting with from scratch, season the steak generously on both sides with salt and pepper. Preheat a grill or cast iron skillet over medium-high heat. Brush grill or pan with a little vegetable oil, then place the steak on and cook until there is a deep even sear, then flip and repeat, cooking the steak until it is medium-rare or medium if that is your preference. Use a meat thermometer and aim for 130°-140°F/54°-60°C). Remove to a plate and let the steak rest for 10 minutes before slicing.
Slicing guide for flank steak
(Love flank steak? Here's my favorite flank steak salad plus 40 more flank steak recipes.)
Cook's Tip
If you have a tough cut of meat, slice in into extra thin small pieces to make it easier to bite into.
Pin or Save
Save this quick and easy steak crostini to Pinterest for next time or share it with your friends on Facebook.
If you have any questions or comments, you can find me on Instagram, Pinterest and Facebook. I try to answer any recipe related questions quickly as I know you might be in the middle of making it.
Also check out my FREE PRINTABLE meal planner to make menu planning and grocery shopping a breeze and my shopping guide. And if you like this recipe, I would love it if you give it a star rating in the recipe card.
Cheers and happy cooking, Friends! Sabrina
📖 Recipe
Quick + Easy Steak Crostini With Tomato, Basil And Feta
Ingredients
- 8 oz cooked steak (250 grams) See note below to cook steak if raw
- 1 baguette cut into 18 slices
- 3 tablespoon extra-virgin olive oil
- ⅓ cup mayonnaise
- 1 clove garlic minced
- ¼ teaspoon red pepper flakes
- ½ teaspoon flaky sea salt plus more to finish
- ½ teaspoon black pepper plus more to finish
- 1 ½ cups cherry tomatoes sliced
- ½ cup basil slivered
- ½ cup feta cheese
- 3 tbsp balsamic vinegar
Instructions
- Preheat the oven to 450°F/230°C) Slice the baguette into ½" round or diagonal slices, place them on a baking sheet and and toast the baguette slices in the oven until golden brown, about 5 minutes, then brush them with olive oil and set aside. (1-2 tablespoons should be enough)
- Mix the mayonnaise, garlic and red pepper flakes together in a bowl until well mixed.
- In a separate small bowl, mix the sliced cherry tomatoes (or chopped regular tomatoes), slivered basil, 1 ½ tablespoons of olive oil, salt and pepper.
- Thinly slice your leftover or freshly cooked and rested steak.
- Top each slice of bread with a dollop of garlic mayo, a spoonful of the tomatoes, a slice of steak and a sprinkle of feta or chunk of burrata cheese. Drizzle the balsamic glaze over. Sprinkle with the sea salt and fresh pepper, then garnish with extra basil leaves and serve right away.
Notes
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