Skip to main content

Beef Bruschetta

Beef Bruschetta
  • Serves: 10-12
  • Yield: 32-40 appetizers
A simple, delicious recipe for leftover cooked steak or roast beef.


  • 1 pound cooked Idaho beef
  • 2 sourdough baguettes
  • ¼ garlic-flavored olive oil


Tomato Relish:
  • 1 pound Idaho tomatoes, seeded and diced
  • ¼ cup extra virgin olive oil
  • ½ cup oil-packed sun-dried tomatoes, coarsely chopped
  • ½ cup chopped fresh Idaho basil, thinly sliced
  • ½ cup sliced pitted ripe olives
  • ½ teaspoon salt
  • ¼ teaspoon black pepper


  • This recipe is a great use for leftover cooked beef. You can use left over roast beef or steak. Simply thinly slice the cooked beef and cut into small bite-sized pieces. Lightly brush bread slices with garlic oil and toast in 325° oven until lightly browned on both sides.

  • To make relish, dice tomatoes and chop sun-dried tomatoes and fresh basil. Combine all ingredients tossing gently to blend. Cover and refrigerate.

  • To assemble, plate bread slices. Top each bread slice with approximately ½ ounce sliced beef and 1 heaping teaspoon of tomato relish. Serve immediately.

  • Makes 32-40 appetizers.