Surf and Turf Rib-Eye Crostini with Gorgonzola Mousse and Caramelized Bourbon Shallots

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Steak:

2 bone-in thick-cut rib-eye steaks (about 1 1/2 pounds)

Kosher salt and freshly cracked black pepper

2 tablespoons unsalted butter 

2 cloves garlic, crushed 

2 sprigs fresh rosemary 

Gorgonzola Mousse:

6 ounces Neufchatel cheese, at room temperature

4 ounces Gorgonzola cheese, at room temperature

1/3 cup heavy cream 

Kosher salt and freshly cracked black pepper

Crostini:

Olive oil, for drizzling

1 French baguette, sliced 1/2 inch thick on the bias

Kosher salt and freshly cracked black pepper

Caramelized Bourbon Shallots, recipe follows

Marinated Radishes, recipe follows

Microgreens, for topping the crostini

36 to 40 poached medium tail-on shrimp 

Caramelized Bourbon Shallots:

2 tablespoons unsalted butter

8 shallots, sliced thin 

1 tablespoon bourbon 

Kosher salt and freshly cracked black pepper

Marinated Radishes:

2 tablespoons champagne vinegar

1 teaspoon honey 

1 teaspoon stone-ground mustard 

6 radishes, cut into 1/4-inch slices with a knife or a mandolin