Beef Crostini With Balsamic Drizzle And Parmesan Crisps

Beef Crostini with Balsamic Drizzle & Parmesan Crisps

2 boneless beef top loin (strip) steaks (about 1-1/4 pounds)

1/2 cup freshly grated Parmesan cheese

1-1/2 teaspoons all-purpose flour

12 slices thin white sandwich bread, crusts removed

1-1/2 teaspoons coarse grind black pepper

Salt

4 ounces garlic-herb cheese spread, slightly softened

Prepared balsamic syrup

24 small arugula leaves

Heat oven to 350F. Combine Parmesan cheese and flour in small bowl; toss to mix well. Spray baking sheet with nonstick cooking spray. Sprinkle Parmesan mixture evenly into 8-inch circle on baking sheet. Bake in center of 350F oven 6 to 8 minutes or until melted and light brown. Cool 2 minutes on baking sheet, then remove to wire rack to cool completely. Break into 24 irregular-shaped pieces. Set aside.

Cut each bread slice diagonally in half. Place in single layer on baking sheet. Bake in 350F oven about 6 minutes or until lightly toasted but not brown. Set aside.

Press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare to medium doneness, turning occasionally. Carve steaks into thin slices; season with salt.

Meanwhile, spread 1 teaspoon cheese onto each bread piece; top with 2 to 3 steak slices. Drizzle balsamic syrup over beef; top with Parmesan crisp and arugula leaf.