Truffle Cheese and Steak Crostini

Truffle Cheese and Steak Crostini
Truffle Cheese and Steak Crostini

When you find an amazing, one-of-a-kind cheese that melts in your mouth and accelerates your tastebuds to light-speed, it is certainly worthy of a top-notch recipe that will be sure to impress. The elegance of real truffles in the rich, buttery goodness of this French double cream cheese is fantastic on its own, and when paired with sage and rosemary rubbed beef tenderloin and a balsamic glaze, this combo is everything you need! These Truffle Cheese and Steak Crostini will be the highlight of the meal!

What type of cheese is best?

For these crostini, we used a delicious double cream French cheese made with actual pieces of truffles from Fromager D’Affinois. The creamy, buttery texture of the cheese is perfect to spread on toasted baguette rounds, and the natural flavor of truffles shines brightly as the star here!

If you can’t find this cheese, then we recommend a different creamy French cheese like brie or Délice de Bourgogne, and bonus if you can find one with truffles in it. If you can’t find a similar truffle cheese, you can brush the baguette rounds with truffle oil before adding a different creamy French cheese on top.

Truffle Cheese and Steak Crostini
Truffle Cheese and Steak Crostini

Which Cut Of Beef to Use?

For this recipe we used beef tenderloin, or filet mignon. You want a nice tender slice of meat for these and tenderloin is going to be the most tender and best for these bite-sized snacks.

If you made a beef tenderloin roast for the holidays, you can easily use the end trimmings of the raw meat to cut into smaller filets and use it for this recipe as an appetizer. Otherwise you can buy a 1 lb tenderloin or two 8 oz filets to make this recipe.

Trust us, this is the perfect cut of beef for this crostini!

Sage and Rosemary Steak Rub

Using this simple rub will really enhance the flavor of the beef and is especially nice in cooler weather months, since sage and rosemary are the best in fall and winter.

Truffle Cheese and Steak Crostini
Truffle Cheese and Steak Crostini

The Greens and Herbs

So, what rounds out these amazing crostini? A baby kale or arugula leaf is a fantastic, yet subtle addition to the rest of the rich ingredients. The sage leaf is a great crispy addition that compliments the seasoning on the beef.

Balsamic Reduction Glaze

Finally, the drizzle of reduced balsamic vinegar is so flattering to the rest of the ensemble, providing just the right amount of sweetness without overshadowing the amazing flavors of the creamy truffle cheese and steak. 

The balsamic glaze is easy to make by taking a good quality balsamic vinegar and reducing it by half over low heat. You end up with a rich and thickened glaze to drizzle over the crostini as the final touch!


We hope that you enjoy this recipe for Truffle Cheese and Steak Crostini. If you give this recipe a try, click the heart at the top of this post, leave us a comment and 5-star rating below, or tag us on Instagram @cooking_with_wine!

Truffle Cheese and Steak Crostini
Truffle Cheese and Steak Crostini

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Truffle Cheese and Steak Crostini

Course: AppetizersCuisine: French, ItalianDifficulty: Easy


Prep time


Cooking time


Total time



This serves 8 people with 2 pieces per person.


  • For the Glaze
  • 1/3 cup 1/3 balsamic vinegar

  • For the Sage Garnish
  • 1 cup 1 vegetable oil

  • 16 16 sage leaves

  • For the Beef
  • 2 Tbsp 2 finely chopped fresh sage

  • 1 Tbsp 1 finely chopped fresh rosemary

  • 2 tsp 2 kosher salt

  • 1 tsp 1 black pepper

  • 1 lb. 1 beef tenderloin or two 8-oz filets – about 1.75 – 2” thick each – at room temp

  • 3 Tbsp 3 unsalted butter

  • Additional Ingredients
  • 1 1 Baguette, cut into ½” pieces on a bias

  • ¼ cup olive oil

  • 8 oz 8 Fromager d’Affinois double cream cheese with black truffle – at room temperature

  • 16 16 baby kale leaves (or baby arugula leaves)


  • Make the Glaze
  • In a small saucepan over low heat, add the balsamic vinegar. Cook for 10-15 minutes (until reduced by half), then remove from the heat and set aside. This can be made in advance and stored in an airtight container at room temp (you may need to heat it slightly to drizzle for serving).
  • Make the Sage Garnish
  • Heat the oil in a small saucepan over medium heat. Add the leaves a few at a time – they should sizzle and bubble, but it shouldn’t be extreme. Cook for just about 10 seconds and remove with tongs or a slotted spoon to paper towels to drain. Set aside.
  • Prepare the Beef
  • Combine the sage, rosemary, salt, and pepper. Rub each filet on all sides lightly with the spice mixture. In a medium skillet, grill pan, or sauté pan over medium heat, add the butter until it foams. Add the beef and cook (basting with the butter) until medium rare – about 3-4 minutes per side (longer if you prefer your beef cooked more). Use an instant read thermometer and remove the steaks from the pan at 125°F.
  • Once the steaks are at your desired doneness, place the steaks on a cutting board and cover loosely with foil or parchment paper for 10 minutes. Next, cut the steak into thin slices just under 1/4 inch each. You should get at least enough slices for the 16 pieces of crostini.
  • Toast the Baguette
  • Very lightly coat each piece of the baguette with olive oil using a pastry brush and place in a single layer on a baking sheet. Toast lightly and set aside.
  • Assemble the Crostini
  • On each piece of crostini, spread about ½ ounce of truffle cheese. Place a baby kale leaf on top of the cheese. Add a slice of the beef and place a fried sage leaf on top. Then drizzle with a small amount of balsamic glaze. Serve!

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