Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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.
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