Something different for the pregame snacks. Beef heart is an underused meat. My Dad used to cook it to death which is why I never used it as a young adult. Now I don’t have a freezer full of heart but if I see it at the farmers market I will get it. The key is cooking rare to medium rare at the most. Then cut against the grain for a tender bite. I paired it with bruschetta, Parmesan cheese and a French baguette simple and tasty I hope you like it.

1 baguette cut in 1/2” cut on the bias
1 16 ounce container bruschetta
4 ounces Parmesan
8 ounces beef hearts veins removed fat trimmed
1 tablespoon Greek seasoning
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter

Sprinkle salt, pepper and Greek seasoning on lamb.

Heat a skillet to medium add butter and oil. Let butter melt.

Cook 5 minutes on each side.

Let rest for 5 minutes.

Toast baguette slices.

Add bruschetta to bread.

Top with Parmesan cheese.

Slice heart against the grain. Cut thin.

Top with heart.