Take your holiday gathering to the next level with these elegant crostini that feature silky Grand Noir blue cheese. In this recipe, Grand Noir acts like a decadent butter when placed on top of hot, seared steak. The result is an appetizer that is multi-textured and packed with flavor.
A Truly Decadent Blue Cheese
Draped in a distinctive black wax, Grand Noir is dressed for your next fine affair. Grand Noir starts with fresh milk from regional farms in Bavaria, Germany, and is carefully dipped in black wax and then aged at cool temperatures for eight weeks to develop a luscious and creamy texture and delightfully bold blue notes. The result is a silky, bold blue that has a melt-in-your-mouth texture.
Grand Noir is made using high-quality, fresh milk from regional farms in Germany’s southern Alpine region of Bavaria. It is naturally lactose-free, gluten-free and vegetarian, which makes it an excellent choice for entertaining. To top it off, Grand Noir is also free from the preservative natamycin, an additive that prohibits mold growth on blue cheeses that has raised health concerns.
A Winning Combination
Champignon North America, Inc., is the exclusive importer of Käserei Champignon, a family-owned company that has been making fine specialty cheese for over 100 years. This maker is regionally focused, sourcing milk only from farms in Bavaria, where cows graze on alpine grasses with room to roam. And the master cheesemakers use only pure ingredients–no artificial ingredients, stabilizers, or preservatives. Along with Grand Noir, Champignon North America is also the exclusive importer of Cambozola and Cambozola Black Label.
All three of their blue cheeses took home awards at the 2022 World Cheese Championship in Madison, Wisconsin. Grand Noir won Best in Class GOLD in the Blue Veined Cheeses category with a score of 99.25 out of 100 in a field of 36 competitors.
Steak Crostini with Grand Noir
- Grand Noir
- Steak slices any cut will work! we used a 1 inch top sirloin
- Crostini you can use premade or follow directions to make your own
- Balsamic vinegar glaze
- To make your own crostini – slice a baguette into ½ inch-thick slices. Preheat the oven to 350F. Toss the baguette slices with olive oil, salt and pepper. Arrange on a sheet tray and bake for about 20 minutes, flipping halfway.
- Pat the steak dry. Season generously with salt. Heat a drizzle of oil in a medium cast iron skillet. Add the steak once the pan is very hot and sear for 3-4 minutes until browned. Flip the steak and carefully place the pan in the oven (350F). Cook the steak for 15-17 minutes for medium. Let the steak rest for 5-10 minutes after you take it out of the oven. Slice against the grain.
- Build your crostini – top the baguette slices with steak, a piece of Grand Noir Cheese and a drizzle of balsamic glaze. Enjoy!