Two wooden serving boards on a white tablecloth: the foreground board is covered in thin slices of pink medium-rare beef on dark crostini, each topped with crumbled white blue cheese; the board behind holds dark toasts topped with folded slices of prosciutto and wedges of fresh fig. A gold champagne bucket and further canapé boards are visible in the background.

high-proteindinnersnacklow-sugar

Steak and Blue Cheese Crostini with Prosciutto and Fig

Name: Steak and Blue Cheese Crostini with Prosciutto and Fig
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: 500 g Beef fillet or sirloin steak; 1 tbsp Olive oil; 1 tsp Coarsely cracked black pepper; 0.5 tsp Flaky sea salt; 24 Charcoal or dark rye crostini; 80 g Blue cheese; 6 Fresh figs; 80 g Prosciutto crudo; 1 tbsp Extra-virgin olive oil; Fresh thyme or flat-leaf parsley

Tender pink beef and tangy blue cheese on charcoal crostini, balanced with sweet fig and salty prosciutto for a protein-rich party bite.

Prep 20 min Cook 20 min 6 servings

Nutrition per serving

310 kcal calories

22 g protein

18 g carbs

16 g fat

5 g sugar

Fibre 2g

Added sugar 0g

Sodium 580mg

See how it compares to the classic ↓

In the clinic

187 fewer calories per portion

DIY British beef crostini this version

Compared to DIY British beef crostini (BBC Good Food)

Classic versions use generous amounts of full-fat blue cheese or gorgonzola butter spread thickly, white baguette toasts, and no fruit to balance richness.

+100% fibre −70% saturated fat −53% fat

Per serving	DIY British beef crostini	This recipe	Difference
Calories	497 kcal	310 kcal	−38%
Carbs	18g	18g	no change
Fat	34g	16g	−53%
Saturated fat	20g	6g	−70%
Sugar	3g	5g	+67%
Sodium	440mg	580mg	+32%
Fibre	1g	2g	+100%
Protein	30g	22g	−27%

What changed

White baguette crostini Charcoal or dark rye crostini

Increases fibre content and lowers the glycaemic response compared with white bread
Thick gorgonzola butter spread Small crumbles of blue cheese

Keeps the distinctive flavour while cutting saturated fat per serving by roughly half
Thick-cut ribeye or rib-eye Thinly sliced lean fillet or sirloin, cooked to medium-rare

Reduces total and saturated fat while preserving the iron and protein that make red meat valuable in moderation
No fruit element Fresh figs alongside prosciutto

Adds natural sweetness, fibre and antioxidants without any added sugar, reducing the need for sauces or dressings

Per serving. Our figures are estimates; the comparison's are the published nutrition of the BBC Good Food recipe.

Priyanka shared this gorgeous party spread from the family group chat, and it is easy to see why it caused a stir. Two boards of elegant canapés, one piled with rare sliced beef and creamy blue cheese on dark toast, the other layered with prosciutto, fresh figs and more.

Ingredients

Servings 6

500 g Beef fillet or sirloin steak, brought to room temperature
1 tbsp Olive oil
1 tsp Coarsely cracked black pepper
0.5 tsp Flaky sea salt
24 Charcoal or dark rye crostini, roughly 5 cm diameter, shop-bought or sliced and toasted
80 g Blue cheese, such as Perl Wen, Cropwell Bishop Stilton or gorgonzola, crumbled into small pieces
6 Fresh figs, quartered
80 g Prosciutto crudo, torn into rough pieces
1 tbsp Extra-virgin olive oil, for drizzling
Fresh thyme or flat-leaf parsley, optional, to finish

Compared to DIY British beef crostini (BBC Good Food)

38% fewer calories53% less fat100% more fibre Full comparison ↑

Instructions

Pat the steak dry with kitchen paper, rub all over with the olive oil, then press the cracked black pepper firmly into both sides.
Heat a heavy frying pan or griddle over a very high heat until smoking. Sear the steak for 2 to 3 minutes per side for medium-rare, adjusting by 1 minute either way for your preference. Season with the flaky salt as it comes out of the pan.
Transfer the steak to a board and leave to rest for at least 10 minutes: this is essential for keeping the slices pink and juicy rather than grey and dry.
While the steak rests, lay the crostini out across two large wooden boards.
Slice the steak as thinly as you can across the grain, then drape one or two slices over each crostino, folding them loosely so they sit proud of the toast.
Top each beef crostino with a small crumble of blue cheese. The residual warmth from the beef will soften it just enough without melting it away.
On a separate section of the board, top the remaining crostini with a piece of torn prosciutto and a quarter of fresh fig. The salt of the prosciutto and the sweetness of the fig balance beautifully without any dressing.
Drizzle the finished boards lightly with extra-virgin olive oil and scatter over a few thyme leaves or torn parsley if using. Serve immediately at room temperature.