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Beef, Brie and Onion Jam Canapé

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Beef, Brie and Onion Jam Canape

Beef, Brie and Onion Jam Canapé

Beef, Brie and Onion Jam Canapé

I have a confession: I love beef. I could eat beef every single day and I would if my family would let me make it but they want variety. I do tend to get it on our menu at least twice a week. Steak on the grill is a menu staple and either meatloaf, spaghetti and meatballs or braised short ribs are the other menu favorites. I really never do much more than grill steak so when presented with the opportunity to participate in this amazing Florida Beef Council blogging event I had to apply. I’ll use leftover steak, if there is any, in a wrap for lunch or to top a salad for a meal. It was a fun challenge to create outside my comfort zone. You will find a wealth of beef information and recipes on the website plus a handy chart of the different cuts of beef.

If you’re a beef lover like me, I encourage you to follow Florida Beef Council on Pinterest, Instagram, Twitter and Facebook. I know you will find great recipes through the posts on their social media channels.

There are so many cuts of beef from which to choose but I’m a NY strip, filet or porterhouse girl. Hubby is a die-hard ribeye, preferably bone-in, guy, however, the one cut everyone in my family can agree upon is NY Strip. So I chose that for my dish.

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Good for you!

I have always been a believer that beef is good for you and it really is. Here are 3 reasons why:

  1. A 3 ounce single serving of lean beef has an average of 150 calories and less than 10 grams of fat. That’s about the size of a smart phone.
  2. 50% of the daily recommended value of protein is in one serving of beef.
  3. Beef not only provides a complete, high quality protein but it contains high amounts of iron, zinc, vitamins B6 and B12 along with other key vitamins and minerals your body needs.

So, while everything should be enjoyed in moderation, don’t be afraid to put beef on your menu or serve to your guests. Well, speaking of guests, I developed this two-bite tapas recipe using beef, brie and onion jam. I’d never made an onion jam before so I was just winging it. The result was delicious. I should think about winging it more often. You’ll notice I did not toast both sides of the bread. When you toast both sides the bread becomes very crispy. Sometimes the toppings will fall of when the bread breaks after biting. I wanted a crunch with a bit of softness to the bread that wouldn’t fall apart.

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Beef, Brie and Onion Jam Canapé

Beef, Brie and Onion Jam Canapé

Yield: 18

Ingredients

  • 1 NY Strip Steak
  • 1 loaf French bread, cut into ½ inch slices
  • Garlic Parsley Butter (Recipe Follows)
  • Onion Jam (Recipe Follows)
  • 7 ounce Brie wheel, sliced into ¼ inch slices
  • Prepare the steak for the grill. Let sit at room temperature for about 20 minutes. Brush with melted garlic parsley butter. Grill to medium-rare to medium. You want pink. Set aside to rest up to up to 10 minutes Once rested, slice into thin slices.
  • Garlic Parsley Butter
  • 1 stick unsalted butter, softened
  • 4 cloves garlic, peeled and sliced
  • ¼ cup parsley leaves
  • In a mini food processor combine all ingredients. Pulse until well combined and garlic and parsley are well chopped. Store in refrigerator until ready to use. Can be made in advance. Keeps in refrigerator for a couple of weeks.
  • Onion Jam
  • 1 tablespoon butter
  • 3 tablespoons brown sugar
  • 3 medium onions, thinly sliced (I used a mandoline to get paper thin, even slices)
  • 4 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • ¾ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper

Instructions

  1. In a large, nonstick skillet over medium heat, melt butter. Add sugar to pan and cook until sugar dissolves, about 1 - 2 minutes. Add onion and garlic to pan can cook until onions are tender, about 30 minutes, stirring occasionally. Add balsamic vinegar to mixture and cook 10 minutes longer or until golden brown, stirring frequently. Stir in salt and pepper. Remove onion jam to a bowl.
  2. To Prepare Brie:
  3. Cut wheel of Brie in half. Cut each half into quarters. Slice ½ in slices from each quarter.
  4. To toast the bread:
  5. Lay French bread slices on rimmed baking sheet Brush one side of each slice with melted garlic parsley butter. Place under the broiler until lightly browned. Do not turn. You only want to toast one side. Remove pan from oven and assemble canapés.
  6. To assemble canapés:
  7. On each slice of toasted French bread, stack a think slice of beef, top with Brie and about a tablespoon of onion jam. Assemble all slices and return baking sheet to a 325 degree oven to melt cheese, about 10 minutes but keep an eye on them. Serve immediately.

Did you make this recipe?

I'd love to hear about it! Please leave a comment below or share it on Pinterest!

Onions for onion jam

Onions for onion jam

Finally, a few notes about this recipe: I had a short loaf of French bread hence I only got 18 slices. You may get more or less depending on your loaf. My NY Strip was just enough for the 18 slices and, therefore, I did not use the entire wheel of Brie. Save the remaining garlic parsley butter to top a grilled steak. It is my humble opinion that whoever invented putting a compound butter on a grilled steak was a genius. I also had onion jam leftover. Stored in the refrigerator, it will keep a few days.

beefcanape

Disclosure Statement: The post is sponsored by Florida Beef Council in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

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Wednesday 11th of January 2017

[…] Beef, Brie and Onion Jam Canapes by Family Around The Table […]

Marion @Life Tastes Good

Monday 29th of August 2016

Such great flavors in this tasty bite! This is on the holiday party menu. I can't wait to try it, because I love beef too! Thanks so much for joining us on the FL Beef Immersion weekend. It was a blast spending time with you. I look forward to doing it again soon :)

Katie

Friday 26th of August 2016

This looks like the perfect appetizer for entertaining!

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Monday 22nd of August 2016

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