This recipe was provided by Chef Hans Lentz of Zest Restaurant at the InterContinental Chicago.
It's a great appetizer to serve at a cocktail party. Bon appétit!
Grilled Peach Crostini with Spicy Beef Salad
¼ cup rice wine vinegar or any delicate vinegar
1 pound hanger steak
½ cup Hoisin sauce (sweet soy-based sauce)
2 tablespoons soy sauce
½ tablespoon minced ginger
1 tablespoon red wine vinegar
2 tablespoons sugar
Combine beef marinade ingredients in a bowl and marinate the beef for 1 hour.
Remove the beef hanger steaks from the marinade and grill it to your preference.
Slice and mix the beef with your dressing you made above.
3 tablespoons olive oil
8 slices French bread, ½ inch thick
2 large ripe peaches, each sliced into 6 wedges
1 teaspoon fresh lemon juice
1 small shallot, thinly sliced
2 ounces Hook's 60 Day Gorgonzola
8 sprigs marjoram
Salt and pepper to taste
Preheat the oven or grill to 400 degrees F (oven) or medium heat (grill).
Brush 2 tablespoons of the olive oil on the bread slices and toast or grill until golden brown, about minutes per side.
Toss the remaining tablespoon of olive oil with the peach slices, the lemon juice and salt and pepper.
String the slices on 2 or 3 skewers.
Grill the peaches over a medium flame until slightly charred.
Remove from the skewers and toss with the shallots.
Spread the gorgonzola cheese on the toasted bread and top with 2 to 3 peach slices and the beef salad. Serve it warm.