It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Tri-Tip Baguettes
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- #38236
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 cooked beef tri-tip roast, sliced 1/2" thick
1 French baguette, sliced diagonally, approximately 1/2" thick
3 ounces sun-dried tomatoes
8 ounces goat cheese
1 bulb garlic, roasted with skin removed
2 ounces heavy cream
2 teaspoons salt
1 teaspoon ground black pepper
directions
Preheat oven to 375 F.
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 to 5 minutes, until golden brown.
Recipe Source: George Powell, Austin TX chef
added by
twbart72
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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