Steak Crostini with Truffle Balsamic and Burrata Paired with Cabernet Sauvignon
Trust me when I say this is the best steak crostini recipe (and honestly, one of the best appetizers I’ve ever made). Something about the combination of the juicy steak with the creamy burrata and umami from the truffle balsamic…OMG.
These steak crostini come together so quickly - all you have to do is cook the steak and assemble. Pair this recipe with your favorite Cabernet Sauvignon for an elevated date-night-in or bring these along with you to a party and be the most popular guest of the evening.
Keep reading this post to find the full recipe, learn some fun facts about Cabernet Sauvignon, and discover why this food and wine pairing works so well.
Steak Crostini with Truffle Balsamic and Burrata Paired with Cabernet Sauvignon
These Steak Crostini with Truffle Balsamic and Burrata are the perfect appetizers to serve for dinner parties, holiday gatherings, and more. Pair them with a Cabernet Sauvignon for the ultimate food and wine pairing experience.
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about Cabernet sauvignon
Originally from France’s Bordeaux, Cabernet Sauvignon has gained enough popularity to make it the most planted grape variety in the world, and rightfully so. What’s not to love about this grape? It makes juicy wines with dark fruits, spice, strong tannins, and a bold palate.
Depending on where it’s grown, Cabernet Sauvignon can express itself differently in the glass. Old World regions like Bordeaux, France, produce cabs with more earth and spice. While New World regions like Napa Valley, California, showcase the grape’s jammy fruit character.
The love child of Sauvignon Blanc and Cabernet Franc, Cabernet Sauvignon also contains pyrazines (just like its parents), which can give the wine a fresh or spicy green bell pepper note (these chemical compounds are also present in green peppers). Keep this in mind next time you’re enjoying a glass and you might be able to pick up on this distinct aroma.
Whatever your preferred style, Cab Sauv is always a great go-to for pairing with rich, flavorful recipes like these steak and burrata crostini.
Cabernet Sauvignon to try:
Why this pairing works
Name a better duo than steak and Cabernet Sauvignon…I’ll wait.
But really, there’s actually a scientific reason why steak and cab are often paired together. The tannins in the wine (the things that make your mouth taste dry after a sip) bind to the protein and fat from the steak on your palate, making each sip the perfect palate cleanser between bites.
Also, when pairing wine with an umami bomb like this, you want to make sure the wine is bold enough to stand up to the dish’s intensity, and as one of the boldest wines out there, Cab Sauv does the trick.
If you’re a visual learner, you might enjoy this step-by-step video on how to make this steak crostini recipe:
ingredients
Steak, seasoned to your liking
Baguette, sliced
Burrata
Chives, chopped
Flaky sea salt
Instructions
Season and cook the steak to doneness of your liking (be sure to let it rest for about 10 minutes).
In the meantime, toast the baguette.
Cut steak into thin slices.
Break burrata into pieces and place them onto baguette slices.
Top with steak slices and finish with truffle balsamic glaze, chives, and flaky sea salt.
If you enjoyed this post, check out my BBQ Chicken Baked Taquitos that pair perfectly with Merlot and game day.
If you’d like to learn more about how to taste wine like a pro and get to know your palate on a deeper level, book an in-person or virtual wine tasting with me. And if you interested in trying new wines, you’d love my Wine Tasting Club - it’s like a book club, but for virtual wine tastings.
For more wines to try, see this list of the 11 best wines for beginners. Or sign up for my free Weekly Wine Reviews for my unfiltered ratings, tasting notes, and food pairing suggestions for bottles you can grab on your next grocery run.
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