El Paso Tri-Tip Baguettes

Ingredients:

• 3 - ounces sun dried tomatoes

• 8 - ounces goat cheese

• 1 - bulb garlic, roasted with skin removed

• 2 - ounces heavy cream

• 2 - teaspoon salt

• 1 - teaspoon freshly ground black pepper

• 1 - French baguette, sliced diagonally, approximately 1/2 inch thick

• 1 - cooked beef tri-tip roast, sliced 1/2 inch thick

Directions:

Preheat oven to 375°F.

1. Pour boiling water over sun dried tomatoes to cover and soak for 15 minutes. Drain and discard water.

2. In a food processor combine drained sun dried tomatoes, goat cheese, roasted garlic, and heavy cream; process until smooth. 

3. Add salt and pepper, pulsing to combine.

4. Spread cheese mixture on baguette slices and top with sliced tri-tip.

5. Bake for 3 to 5 minutes, until golden brown.