If you’ve been looking for a reason to cook a steak outside of dinner, this is it. Whipped Blue Cheese and Steak Crostini with Blueberry Jam is the kind of appetizer that makes people stop mid-conversation and say “wait, what is on this.” And the answer is: silky whipped gorgonzola, thin slices of perfectly cooked striploin, a tiny spoonful of balsamic blueberry jam, and a whisper of fresh basil. It’s a lot happening on a small piece of bread, and every bit of it earns its place.

The best part? The steak can be done the day before. Which means when guests arrive, you’re just assembling — and looking like you had it all under control.

Why You’ll Love This Whipped Blue Cheese and Steak Crostini

• Make-ahead friendly. The whipped blue cheese and steak can both be done the day before. Assemble right before serving and you’re done.
• Elegant without being fussy. Crostini feel special. The combination of steak and blue cheese feels indulgent. But the process is completely approachable.
• The blueberry jam is a revelation. Blueberry preserves with a splash of balsamic vinegar becomes a glossy, tangy-sweet condiment that cuts right through the richness of the cheese and beef.
• Crowd-proven. These disappear at parties. Make more than you think you need.

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 Assembly

• 16 crostini
• 8 basil leaves, thinly sliced

Tips for the Best Whipped Blue Cheese and Steak Crostini

Remove the rind from the gorgonzola. The rind is waxy and bitter — it won’t blend out smoothly. Take a minute to pull it off before adding the cheese to the food processor.

Room temperature dairy = smooth results. Cold cream cheese and cold gorgonzola don’t blend as well and you’ll end up with lumps. Let both sit out for 30 minutes before blending.

The 35% cream matters. Lighter creams won’t give you the same silky texture. This is not the moment for the half-and-half.

Rest the steak longer than you think. A minimum of 15 minutes tented with foil is in the recipe, but if you’ve cooked it ahead and refrigerated it, let it come back to room temperature before slicing. Cold steak on crostini is underwhelming.

Slice the steak thin. A thick chunk of steak on a small crostini is awkward to eat. Thin, almost deli-style slices are the move — they drape beautifully and make every bite balanced.

Season the steak slices as you assemble. The recipe calls for a small pinch of salt on the steak slice after it’s placed on the crostini. Don’t skip this — it wakes everything up.

Make extra blueberry jam. Seriously. It’s two ingredients and ten minutes, and it’s incredible on a cheese board, spooned over brie, or spread on a sandwich. Double the batch and thank yourself later.

How to Make Whipped Blue Cheese and Steak Crostini with Blueberry Jam

Step 1: Make the whipped blue cheese. Remove the rind from the gorgonzola and pull it apart into rough chunks. Add to a small food processor along with the cream cheese, cream, and pepper. Puree until completely smooth. Transfer to a bowl, cover, and refrigerate until needed. Pull it from the fridge 20 minutes before you plan to assemble — cold blue cheese is harder to spread and loses some of its flavour.

Step 2: Cook the steak. Preheat a cast iron skillet or grill to medium-high heat. Pat the steak dry with paper towels and season generously with salt and pepper on both sides. Grill on the first side for about 6 minutes — don’t move it around. Flip and continue cooking until a digital thermometer reads 125°F. Remove from the heat and tent loosely with aluminum foil for a minimum of 15 minutes. This resting step is not optional — it’s where the juicy steak lives. (The steak can be cooked the day ahead and refrigerated.)

Step 3: Make the blueberry jam. Stir together the blueberry preserves and balsamic vinegar in a small bowl. That’s it. Set aside.

Step 4: Slice the steak. Cut the rested (or chilled, then brought-to-temp) steak into thin slices — as thin as you can manage without losing the slice.

Step 5: Assemble the crostini. Smear each crostini with a generous amount of the whipped blue cheese. Lay a thin slice of steak over the top and season it with a small pinch of salt. Add a small spoonful of the blueberry jam and finish with a few ribbons of sliced basil. Serve immediately.

Internal Links

More appetizer ideas for your next gathering:

• Roasted Pepper Bruschetta — effortless and colourful, great alongside these crostini
• Tips for a Strong Appetizer Game — planning a full spread? This post walks you through it
• Air Fryer Beef and Blue Cheese Stuffed Portobellos — another beef and blue cheese combo that hits hard
• Easy Marinated Olives — simple, no-cook, and a natural companion on a grazing board

External Links

• Serious Eats: How to Cook a Perfect Steak — the science and technique behind a reliably great sear
• The Kitchn: All About Gorgonzola — a quick primer on the different types of gorgonzola and when to use each

Frequently Asked Questions

Can I use a different cut of steak? Striploin is ideal because it’s flavourful and slices cleanly. Ribeye also works beautifully (more marbling = more flavour) but is trickier to slice thin. Flank steak is a budget-friendly option — slice it against the grain and you’ll get great results.

What if I don’t have a food processor? A stand mixer with a paddle attachment also works well. Alternatively, make sure your ingredients are very soft and use a fork to blend — you won’t get the same perfectly smooth texture, but it’ll still be delicious.

Can I make this without gorgonzola? Yes. Any creamy, tangy blue cheese works — Roquefort, Stilton, Danish blue. Each will have a slightly different flavour profile, but the method is the same. If blue cheese isn’t your crowd’s thing, whipped feta is a completely different (but equally good) direction.

How far ahead can I make the whipped blue cheese? Up to 3 days in advance. Keep it tightly covered in the fridge. Give it a stir when you pull it out and let it soften for 20 minutes before spreading.

What if I can’t find blueberry preserves? Any good blueberry jam works. Even frozen blueberries cooked down briefly with a little sugar and the balsamic will do the job. The preserve just needs to be thick enough to spoon neatly onto the crostini.

Can I buy crostini or do I need to make them? Either works. Store-bought crostini are totally fine here — this isn’t the place to spend extra effort. If you want to make your own, thin-sliced baguette brushed with olive oil and toasted at 375°F until golden is a reliable method.

How do I keep assembled crostini from getting soggy? Don’t assemble too far ahead. The whipped cheese creates a bit of a barrier, but the jam and steak will start to soften the crostini over time. Aim to assemble within 30 minutes of serving.

Whipped Blue Cheese and Steak Crostini with Blueberry Jam

Print Recipe

• Author: Andrea Buckett

Ingredients

For the whipped blue cheese

125g gorgonzola, room temperature

75g plain cream cheese, room temperature

2 tablespoons 35% cream

1/2 teaspoon pepper

For the Steak

1 1-inch thick striploin steak

Salt and Pepper

For the blueberry jam

1/3 cup blueberry preserves or jam

2 teaspoons balsamic vinegar

For the crostini

16 crostini

8 basil leaves, thinly sliced

Instructions

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.