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This Black Garlic Bulgogi Beef Crostini recipe was sponsored by Finlandia™. All opinions are 100% mine.
We always know that we’ve got a winning recipe on our hands, when days later we’re still talking about it – and craving it! That’s exactly what happened when we made this fantastic Black Garlic Bulgogi Beef Crostini.
Our friends at Finlandia sent us some of their Creamy Gourmet Cheese to try at home, and for us to use in a recipe to share here on A Family Feast. Finlandia Creamy Gourmet Cheese comes in five delicious flavors – Black Garlic, Garden Dill and Classic, as well as Vanilla and Lemon. It can be used as a spread, a dip, an ingredient in recipes – and so much more.
My husband Jack and I both especially loved the zesty, flavorful Finlandia Black Garlic Creamy Gourmet Cheese. Black garlic is an ingredient used in many Asian dishes – so to keep with that flavor inspiration – we made this Black Garlic Bulgogi Beef Crostini. We started out by toasting some slices of French baguette on the bias, then slathering the toast with Finlandia Black Garlic Creamy Gourmet Cheese.
Next, we placed fresh mixed greens over the creamy cheese and topped that with bulgogi – a Korean barbecued beef with a wonderful, slightly sweet caramelized glaze. A final sprinkle of toasted sesame seeds and chopped scallions – and we were in appetizer heaven!
The Finlandia Black Garlic Creamy Gourmet Cheese was the perfect complement to the flavors of the bulgogi beef and the crunch of the toasted bread. And these Black Garlic Bulgogi Beef Crostini are a delicious option to serve as an appetizer at a family holiday party, at a game day party, or even as a light lunch!
You’ve really got to try Finlandia Creamy Gourmet Cheese – it is delicious! Finlandia has been making delicious butter and cheeses in Finland for over 100 years. Their butter and cheeses are made with the purest milk from Finnish family-owned farms who treat their cows like family. Finlandia products are always made to uncompromising standards using only the purest, natural ingredients – no artificial ingredients and no added hormones.
This is a sponsored conversation written by me on behalf of Finlandia™ . The opinions and text are all mine.
- 2 pounds rib-eye or strip steak
- 1 small Bosc pear (or half a large pear), peeled, cored and coarsely chopped
- 1/3 cup coarsely chopped onion
- 1 tablespoon fresh garlic, chopped
- 1 teaspoon fresh ginger, chopped
- 1 scallion, plus more for garnish
- 1/4 cup good-quality soy sauce
- 1 tablespoon light corn syrup
- 2 teaspoons brown sugar
- 1/8 teaspoon freshly grated black pepper
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds plus more for garnish
- 1/2 cup cola soda
- 1 French baguette
- 2 tablespoons Finlandia Premium Imported Butter, to toast bread slices
- 1 7–ounce package Finlandia Creamy Gourmet Cheese, Black Garlic flavor
- 2 cups fresh spring mix greens
- Vegetable oil for ribbed griddle pan
- About two hours before serving, remove all fat, gristle and bone from the steaks leaving only the meat.
- Slice the meat on the bias into two to three inch strips about an inch wide.
- In the bowl of a food processor, place the pear, onion, garlic, ginger and scallion and puree to a liquid. Keep scraping the sides to puree all the ingredients.
- Add the soy sauce, corn syrup, brown sugar, pepper, sesame oil and sesame seeds.
- Puree again until combined.
- Add the cola and pulse to combine.
- Place the beef in a gallon zip lock bag and pour in this mixture and seal. Use your hands to make sure all the beef is coated then refrigerate for 90 minutes up to two hours.
- Heat a ribbed grill pan over medium high heat.
- Slice the French loaf into 20 cuts on the bias, about a half inch or so thick.
- Butter both sides and grill both sides on the ribbed pan and set aside.
- Wipe the grill pan clean for next steps but remove from heat.
- Divide the Finlandia black garlic spread between the 20 pieces of toasted bread.
- Divide the spring mix between the 20 pieces on top of the spread.
- Drain the beef, rinse off any marinade and lay out on paper towels and blot the tops with paper towels. The beef should be dry before you grill otherwise they will steam and not get a nice char.
- Heat the grill pan to high and once hot, brush with vegetable oil.
- Cook in three batches by laying pieces down on the hot oiled grill and cook for about a minute or two on each side. Because they are so thin, they will cook quickly. Clean the pan by wiping with a blotted paper towel between batches.
- To serve, lay one or more pieces of beef across the top of each of the prepared bread slices and sprinkle a few sesame seeds and sliced scallion tops over each one.
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