Appetizers are typically my favorite part of a meal. Not only do I LOVE having something bite-sized, packing the perfect combination of flavors into one bite, but I also insist on making the appetizers every time I attend an event. You will never find me signing up for dessert. Those poor souls who slave for hours making the perfect baked good only for everyone to claim they are too full to even eat it. Not happening to this girl! 

Appetizer responsibilities require that you show up on time to an event…there’s nothing worse than the appetizer assignee getting caught in traffic and everyone standing around starving and staring at each other while they await their arrival. BUT when you get there on time with appetizers in hand, your self-esteem is instantly boosted. 10 minutes on a countertop, drinks still being poured, and boom…they’re gone! Even if they weren’t the most amazing things in the world, people were so hungry that it tasted like the best thing they’ve ever eaten…and you’re work there, is done. 

The easier the appetizer is to make, the better. Chances are if you’re hosting a dinner party you’ve spent a lot of time on the main event so I love to have easy-to-make appetizers in my back pocket so I can throw them together quickly right before the guests arrive. I also love making appetizers using similar flavor profiles to the main meal so the entire dining experience flows, and so you can use up the fresh herbs, spices, and nuts for multiple recipes. 

This particular appetizer is great because it can be served warm or at room temperature and either way it will taste just as good. With only 5 ingredients you can whip this up in no time, and while I like adding extra chives and heavy cream to the Boursin cheese to make it creamier and easier to mold, you could probably use the cheese exactly how it is if you were really in a pinch. 

As the meat sits it will get slightly more pink on the inside than when you first cut into it. Because of that, I would cook your steak to a perfect medium vs. medium rare making sure it's even and pink all the way through. It also allows for an easier chewing experience when people stick the whole thing in their mouths (which is exactly how these are meant to be eaten). 

I also use a meat slicer to get perfectly thin slices of steak to roll up with the cheese, but you could use a knife to get the meat as thin as you can, or you could even leave it thicker and serve this appetizer up differently by just having squares of steak with the cheese mixture on top. That’s the beauty of cooking, you can experiment until you find what works best for you!