This is the second of three Super Bowl recipes using Bacon Jam that we have received and wanted to pass onto Bacon Nation. The recipe is Grilled Rib Eye Crostini, and we hope you enjoy it.
• 16 slices of crostini, using good artisan-style French bread
• 1 cup bacon jam, room temperature
• 1.5 pound rib eye• 1/4 cup bleu cheese, crumbled
• 1/4 cup arugula
• 1 Tb cracked pepper
• 1 Tb salt
• 2 Tb olive oil
Rub a little olive oil on the rib eye and then crust the rib eye in the cracked pepper and salt and let sit for 30 minutes. Preheat the grill to as hot as it goes. Grill the rib eye for 2 minutes on each side getting a good char on each side while preserving the medium rare temperature in the middle. Set aside and let come to room temperature. When room temperature, about 30 minutes, slice very thin so that it will fit on a crostini.
To assemble, spread about a tablespoon of bacon jam on the crostini, layer a few slices of rib eye on the crostini. Top with bleu cheese crumbles and arugula.
To assemble, spread about a tablespoon of bacon jam on the crostini , layer a few slices of rib eye on the crostini. Top with bleu cheese crumbles and arugula. Enjoy.
Tags: bacon, olive oil, recipe, rib eye, Super Bowl
This post was written by bacontodayadmin