"Amaze your guests with this plethora of “hors d’oeuvres”. There’s a lot of moving parts, but timing is everything in cooking!"Serves 6 | Prep Time 25 | Cook Time 35
Why I Love This Recipe
This family-style chic-charcuterie will definitely bring people together. It’s key that this meal is served on one platter, to ensure a communal feeling. I promise your taste-testers will think you’re taking culinary night classes!
Ingredients You'll Need
Ribeye Steak - 16 oz.
Fresh Shrimp - 1/2 lb.
French Baguette - 1 loaf
Mozzarella - 1 ball
Heirloom Tomato - 2
Jalapeños - 4
Crackers - 2 Sleeves
Vermont Cheddar Cheese
You want to sequence your dishes accordingly & concurrently - as a construction guy, I excel in this department. For those who aren’t that structured, don’t get over-whelmed. Keep a steady hand, lock-in, and focus on the finished product.
You want to start by prepping your crostini’s - pre-heat your oven to 350 degrees. Slice your Baguette into 1/2” - 1” thick slices to create individual two-bite-sized, crostini’s.
Line a baking sheet with tin foil. Lay your crostini’s on the sheet, with enough air between the slices to breathe.
Add a tsp of olive oil to each slice - lather with back side of spoon to fully coat the exposed surface.
Next add salt, black pepper, and garlic powder to each lubricated crostini.
Once your oven is pre-heated, pop that beautiful tray into the fire. You’re going to want to toast these bad boys for about 15 minutes, or until the crostini’s are a light golden brown.
Once you’re crostini’s are under the flame, you’re going to want to prep your ribeye steak - make sure the steak is room temperature before seasoning.
Coat with a light blanket of olive oil, salt, and pepper. You can always season red meat to taste. You can never have too much salt (in my opinion)!
It’s critical your pan is as hot as possible when you’re ready to sear your meat. You want to lock in all that juicy flavor from the get-go.
Sear your “marble-ous” cut of ribeye for two minutes on each side.
While the ribeye is forming a blanket, slice your heirloom tomato’s & mozzarella ball, into 1/4” thick slices.
Remove your crostini tray from the oven - which at this point should be a nice golden brown - and layer your tomato & mozzarella slices appropriately. Season with a drizzle of olive oil, and black pepper. Turn your oven to a broil, and monitor your crostini’s to ensure the mozzarella umbrella does not burn.
With your crostini’s just about complete, finish off your ribeye until it reaches an internal temperature of 140F - 150F. DO NOT SLICE YOUR MEAT FOR A MINIMUM OF 10 MINUTES! You need to let it rest & absorb the beautiful juicy goodness you’ve created.
Finally, season your 1/2 lb. of shrimp (you should peel them before you begin cooking), with olive oil, cayenne, and paprika. Slice up your 4 jalapeños which will be used to create modernized open faced jalapeño poppers. Begin sautéing your shrimp soldiers and jalapeños, generating a spicy smokey combination. This should only take about 5-8 minutes.
Once your meat has cooled and your crostini’s are wearing toasted mozzarella blankets, begin to plate!
Center your ribeye on your serving tray, and slice into 1/8”-1/4” slices- top it off with a salt waterfall (Salt Bae style). Surround your piles of meat with a sea of crostini’s.
Remove your shrimp soldiers from the sauce pan and pile high, like a crown for your meat.
Apply a light coat of cream cheese to a handful of crackers, and top with 1-2 roasted jalapeño slices. Plate these bad boys in an orderly fashion.
Lastly - slice up that vermont cheddar, roll up a few prosciutto ribbons, add a dollop of fig jam, and you’re ready to feast!
This family-style chic-charcuterie will definitely bring family and friends together! Share a tall bottle of red, or lose the cork of a 14 year scotch, and enjoy!
Pairs Well With
Family, Friends, and Drinks!
Questions, Comments & Reviews
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