El Paso Tri-Tip Baguettes

Makes 4 servings
Prep Time: 10 min.

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.

Page 1 of 1

• Comment on your favorite picnic, tailgate, backyard, lunch, dinner or anytime menu ideas on Alan's Kitchen BLOG.