Brio Steak Bruschetta

Brio Tuscan Grille Recipe

4 halves, Ciabatta bread, brushed with oil and garlic and toasted
1 oz gorgonzola dolce cheese or any creamy gorgonzola cheese
2 oz beef tenderloin, seasoned and grilled (just to sear the outer surface), chilled and sliced
4 teaspoons charred tomato relish
1 drizzle balsamic glaze
1/4 oz fresh arugula
1/3 oz fresh fennel, shaved thin and stored in cold water
1 teaspoon Tuscan Italian dressing
salt and pepper to season
1 teaspoon Parmigiano-Reggiano cheese, grated
1 drizzle extra virgin olive oil
fresh ground pepper

Top each piece of bread with 1/4 ounce of gorgonzola (spread with your finger), a 1/2 ounce slice of steak and 1 teaspoon of charred tomato relish Take in the oven at 400 degrees for about 8-10 minutes, or until the bread is crispy and the ingredients are hot In a small mixing bowl, combine the arugula, fennel (drain the water),  Tuscan Italian dressing and a pinch of salt and pepper Remove the bruschetta from the oven, add a drizzle of balsamic and top with the arugula mixture. Garnish with the Reggiano cheese, olive oil and black pepper


  1. Huge favorite of this at Brio, but people, if you post a recipe, shouldn't you tell your readers how to make or or at least where to buy the ingredients that are not everyday items? CHARRED TOMATO RELISH AND TUSCAN ITALIAN DRESSING!!!!!!!

  2. Made it, loved it!!!
    Will do it again. Made my own sun dried tomatoe relish and used Italian dressing. Worked great!,