This smoked picanha (beef) crostini is a delicious bite when paired with creamy goat cheese, microgreens, a balsamic glaze, and kissed with a flaky wild mushroom sea salt. It’s super easy to make and is perfect for any occasion!
The Best Meat & Cheese Appetizer
As I’ve said before, out of the whole cow, Picahna (pronounced “pee-kahn-yah”) is by far my absolute favorite cut of beef. As a Pitmaster, it’s that cut of meat that needs minimal seasoning yet is incredibly packed with flavor.
I’m also that person who often loves appetizers versus a meal. These Smoked Picanha and Goat Cheese crostinis are some of the best bites I’ve had in a long, long time. Let’s fire up the Yoder Smoker YS640 and create a memorable dish!
What is Picanha
Most in the states know it from Brazilian steakhouses. In those steakhouses, they were known as Churrasco or “C-shaped” cuts of meat on a long skewer carved into slices. You can cook it open fire or smoke it like I do here.
It comes from the top of the rump. Depending on where you live, it is also known as a rump cap, top sirloin cap, or coulette. My new friends sent this beautiful cut of beef over at Sparrow Market in Ann Arbor, Michigan.
Smoked Picanha & Goat Cheese Crostini Ingredients
Before I go too far into how to make these, I will give a very high-level recap on how to smoke the picanha and make crostini. Once you have that, you only need a couple more ingredients to make these amazing bites!
- Goat Cheese
How To Picanha & How To Make Crostini
This recipe is one of my follow-on recipes where I’ve already shown you how to make 2 of the main components:
- Smoked Picanha – check out the post and watch the video on how to make it
- Seasoned with both Kosher Salt and Chupacabra Brisket Magic Seasoning
- Using oak/hickory/pecan or even mesquite flavored pellets, preheat the Yoder Smokers YS640 smoker to 225F.
- Place the prepared picanha onto the top rack of the Yoder Smokers YS640 fat cap facing up. Insert a MEATER probe and close the lid.
- Remove from the smoker, and loosely cover with foil. Remove the diffuser plate from the smoker and increase the temperature to 400F. You’ll want to ‘sear’ the beef to finish it.
- Once cooled, slice into thinly shaved pieces; set aside
- Crostini – this is so simple to make and something I always whip up with leftover bread
- Slice your bread and preheat the oven to 400F.
Assemble the Beef & Goat Cheese Crostini
Right before serving, I’ll prep a few, then set up a serving station where folks can make their own.
- To each crostini, add about a Tablespoon of goat cheese (you can spread it on or, if desired, whip the goat cheese up first and smooth it on).
- Add on some thinly sliced picanha (it’s your choice if you want it warmed or not).
- Drizzle on some balsamic glaze, followed by some microgreens, and finish with a sprinkling of Wild Mushroom Sea Salt Flakes.
How To Store Beef & Cheese Crostini
I would advise storing them “unassembled” as you want to keep the crostini crunchy. Store the crostini in an airtight container on the counter for about 7-10 days. If they feel ‘soggy’ or not so crispy, pop them back onto a rimmed baking pan in a 350F oven for a few minutes.
I store the meat, goat cheese, and microgreens in lidded containers in the fridge. I will note that I keep a dry paper towel in the container with the microgreens as you do not want moisture to build up as they will wilt.
Reheating Picanha Beef
If you prefer to serve your picanha reheated, here are a few simple steps to warm it through while keeping it tender and juicy. Low and Slow is the key here!
- While you bring the beef to room temperature, preheat the oven to 250F.
- Place a little liquid in a heat-safe container and cover it tightly with foil. Reheat for about 10-15 minutes or until warmed through.
Beef & Goat Cheese Crostini Recipe Substitutions & Additions
Honestly, there are a million different ways you can go with this, just from the cuts of beef used. I’ll keep it more standard in that sense, but make these your own!
- Beef – any thinly shaved cooked steak can be used as long as it’s tender. Try flat iron/skirt steak, ribeye, beef tenderloin, tomahawk, etc.
- Goat Cheese – you can keep it crumbly or whip it to make it easier to spread on
- Other Cheese – Boursin, Cream Cheese, Blue Cheese or Feta (both whipped), Parmesan, Mascarpone, Whipped Ricotta
- Greens – arugula, minced fresh basil, minced herbs, spinach
- Toppings – chopped pistachios, minced radishes, shallots, chimichurri, chili crunch oil
Looking For More TKW Family Favorite Recipes?
These two recipes are such a favorite of yours (and mine!) Check them out and see why thousands globally have fallen in love with these recipes!
Smoked Picanha (Steak) with Goat Cheese Crostini Recipe
This smoked picanha (beef) crostini is a delicious bite when paired with creamy goat cheese, microgreens, a balsamic glaze, and kissed with a flaky wild mushroom sea salt. It’s super easy to make and is perfect for any occasion!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: ~20 crostini
- Category: appetizers, finger foods, meat and cheese, party foods, snacks
- Method: no bake, smoker
- Cuisine: appetizers, finger foods, meat and cheese, party foods, snacks
Ingredients
- 1 baguette made into crostini
- 1.5–2 pounds cooked picanha, shaved
- 10.5 ounces goat cheese (room temp)
- Microgreens
- Balsamic Glaze
- Wild Mushroom Sea Salt Flakes
Instructions
- To each crostini, add about a Tablespoon of goat cheese (you can spread it on or, if desired, whip the goat cheese up first and smooth it on).
- Add on some thinly sliced picanha (it’s your choice if you want it warmed or not).
- Drizzle on some balsamic glaze, followed by some microgreens, and finish with a sprinkling of Wild Mushroom Sea Salt Flakes.
- Serve immediately.
Notes
*Time does not include the time it takes to cook the meat or make the crostini
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