Tri-Tip Baguettes
Ingredients
- 1 cooked beef tri-tip roast, sliced 1/2" thick
- 1 French baguette, sliced diagonally, approximately 1/2" thick
- 3 oz. sun dried tomatoes
- 8 oz. goat cheese
- 1 bulb garlic, roasted with skin removed
- 2 oz. heavy cream
- 2 tsp. salt
- 1 tsp. ground black pepper
Directions
Preheat oven to 375 degrees. Pour boiling water over sun dried tomatoes to cover and soak for 15 minutes. Drain and discard water. In a food processor combine drained sun dried tomatoes, goat cheese, roasted garlic, and heavy cream; process until smooth. Add salt and pepper, pulsing to combine. Spread cheese mixture on baguette slices and top with sliced tri-tip. Bake for 3-5 minutes, until golden brown.
Yield: 4 servings
From: Austin chef George Powell
