Whipped Blue Cheese and Steak Crostini with Blueberry Jam

Ingredients

For the whipped blue cheese:

• 125g gorgonzola, room temperature
• 75g plain cream cheese, room temperature
• 2 tablespoons 35% cream
• ½ teaspoon pepper

For the Steak:

• 1 1-inch thick striploin steak
• Salt and Pepper

For the blueberry jam:

• ⅓ cup blueberry preserves or jam
• 2 teaspoons balsamic vinegar

For the crostini:

• 16 crostini
• 8 basil leaves, thinly sliced

Directions

1. Remove the rind from the gorgonzola cheese.
2. Pull the gorgonzola apart and place in a small food processor. Add the cream cheese, cream and pepper. Puree until the mixture is smooth. Transfer the mixture to a bowl. Cover and refrigerate until ready to use. Remove from the fridge 20 minutes before assembling the crostini.
3. Preheat a cast iron skillet or grill to medium high heat. Dry the steak and season with salt and pepper. Grill the steak on the first side for about 6 minutes. Flip the steak and continue cooking until a digital thermometer reads 125°F. Remove the steak and loosely tend with aluminum foil for a minimum of 15 minutes. This can be done the day ahead and then refrigerated.
4. To assemble. Cut the steak into thin slices.
5. Smear each crostini with some of the whipped blue cheese mixture. Top with a slice of steak, season the steak with salt. Top with a small amount of blueberry jam and garnish with basil.