Tri-Tip Baguettes

print recipe
email recipe
save recipe
add photo
add review
#38236

serves/makes:

ready in:
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