Bruschetta, the wonderful appetizer from Italy that combines grilled bread, garlic and olive oil takes on a whole new dimension with the addition of center-cut filet and crumbled gorgonzola cheese. It’s the creation of Patrick Salerno, the chef-owner of the personal catering service Devoure.
1 8oz center cut filet
1/2 cup crumbled gorgonzola cheese
1/2 cup cream cheese
2 tablespoons of chopped chives
1 tablespoon of chopped parsley
1 teaspoon black pepper
1/4 cup of heavy cream
1 teaspoon chopped garlic
1 french baguette
1 whole garlic clove
2 tablespoons of olive oil
Generously season filet with salt and pepper. On high heat, in a cast iron pan, sear filet till medium rare. Remove from heat and set aside, giving time for the meat to rest.
In a large mixer, with whisk attachment, combine all remaining ingredients. On high speed whisk for 5 minutes, scraping the sides occasionally and set aside.
Slice the baguette 1/4 thick on a bias, brush with olive oil and place under broiler till lightly brown. Immediately rub the whole garlic clove on the toasts.
Slice the fillet 1/4 inch thick against the grain.
To assemble, spread the gorgonzola mixture evenly on each toast, top with one slice of filet. Garnish with fresh parsley
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