Steak, Tomato, and Feta Bruschetta (Adorn Dinner Party)

I recently prepared food for a dinner party for Adorn Media Group. It was a fun experience, and I got to meet some great ladies! The dinner was family style, with drinks, dessert, and lots of food! It was a great time to talk and connect!

One of the more popular dishes was a steak, tomato, and feta bruschetta.  I used a honey glaze on the steak to add sweetness, which contrasted well with the tart feta cheese and tangy tomatoes. The bread was a great addition, but also a perfect vessel to bite into! The balsamic glaze was a perfect topper to finish!

Steak, Tomato, and Feta Bruschetta (makes 24)
1 Baguette
1/4 tsp Salt
1/4 tsp Pepper
2 tbsp Olive Oil
24 Grape Tomatoes
8 oz Feta Cheese, Crumbled
1 lb Flat Iron Steak
1/4 tsp Salt
1/2 tsp Garlic Powder
1/4 tsp Pepper
1 tbsp Honey
Balsamic Glaze or Reduction

1. Slice the baguette into about 1/2 inch slices. Lay them flat on a sheet pan and sprinkle with salt, pepper, and olive oil. Toast in the oven at 350 until dried out and slightly golden on the edges.
2. Slice grape tomatoes into 4 pieces.
3. Cut steak into manageable pieces, and season on both sides with salt, pepper, and garlic powder.
4. Preheat the pan. When it's hot, add the steak and cook until done, about 2 minutes on each side. Check by applying pressure (learn how to cook the perfect steak here),
5. After it's done, brush the outside of the steak with the honey, then rest for 10 minutes.
6. Cut the steak into thin slices.
7. Layer the bruschetta with bread, tomatoes, steak, feta, and balsamic glaze. Serve immediately.


The steak bruschetta is a pretty simple way to impress guests at your next dinner party! It's a great hors d'oeuvre, and can be made beforehand. All you have to do is keep all the components separate (and the steak warm) until you're ready to stack and serve!

Here are some more pictures from the event!

Summer Peach and Honeysuckle Cocktail (recipe here)

Pesto Pasta with Golden Tomato [chicken on the left] (Pesto recipe here)

 Portabello and Goat Cheese Spread on Toast with Spinach (recipe here)

 Caprese Salad Skewers

Green Bean Salad with Cranberry and Almonds (recipe here)

 Coffee Chocolate Chip Cookie with Vanilla Ice Cream (recipe here)

Overall, the event was a great time, and I wish adorn luck as they continue to serve their tastemakers!

Photos taken by Johnny Cheng (www.JohnnyChengPhotography.com)

Holiday Green Beans

Green beans are great for any holiday party! Many people use canned green beans because they are cheap and easy, but when fresh green beans are in season, they're just at cheap and far more delicious... not to mention nutritious! This is a simple recipe to create an extra-ordinary green bean dish that can wow any guests! Almonds and cranberries add a great contrast in color, while the balsamic and olive oil compliment the green beans with a tartness that pleases any palate. This recipe is perfect for the Thanksgiving meal. It has an acidity that will help to balance the saltiness and richness of the Thanksgiving table. It's also quick and simple (I finished in about 15 minutes!)

Holiday Green Beans
1 lb Fresh Green Beans
1 tbsp Olive Oil 
3 cloves Garlic, Minced
1 tsp Salt
1/2 tsp Pepper
1/4 cup Cranberries (dried or fresh)
1/4 cup Slivered Almonds
1 tbsp Olive Oil
2 tbsp Balsamic Vinegar

1. Trim the ends of the green beans by breaking them off. Then, rinse the green beans.
2. Heat a medium-large pot on medium heat, and then pour in the olive oil.
3. Once hot, add garlic. Spread around the garlic, and then pour in the green beans. Be careful, they will cause the oil to splash (because of the water you rinse with).
4. When the green beans are about halfway done cooking (5 min) add the cranberries and almonds.
5. Allow to finish cooking until tender.
6. In a large bowl, mix oil and vinegar until emulsified.
7. When the green beans are finished cooking, add them to the bowl and mix until the vinaigrette covers the green beans.
8. Move to a serving platter and serve!

This recipe would be great with some crumbled goat cheese and rosemary if you want to dress it up further and impress your guests. This can be served warm or cold, too (although I prefer it warm).

I hope everyone is having a wonderful and safe Thanksgiving! Enjoy the time with family and friends and be sure to eat lots and lots! Once again, I am so thankful for everyone who has taken the time to look at the blog, like the Facebook page, share any posts, and recreate dishes! I hope you all begin to see food as an experience and a story as I am sharing mine with you! Happy Thanksgiving everyone :)