There is something magical about roasting tomatoes.  Add rib eye and blue cheese and you have beyond good!  This makes a really hearty appetizer for those parties where you are not serving dinner and have men who want BEEF!

Ingredients:

1 large sweet onion, halved and thinly slices
5 Tab virgin olive oil (divided use)
1 c grape tomatoes, halved
½ tsp kosher salt (divided use)
¼ tsp fresh ground pepper (divided use)
6 oz cream cheese, softened
3 oz crumbled blue cheese
3 garlic cloves minced
20 slices French bread baguette – ½ inch thick
2 beef rib eye steaks – ¾ inch thick and 8 oz each
1½ tsp Montreal steak seasoning  (See Copy Cat Montreal Steak Seasoning)

Directions:

1. In a large skillet, cook onion in 2 tablespoon oil over medium high heat until softened. Reduce heat to medium low, cook 30 minutes or until golden brown, stirring occasionally.
2. Place tomatoes in a shallow baking pan. Add 1 tablespoon oil, ¼ teaspoonful salt and 1/8 teaspoonful pepper.
3. Toss to coat. Bake at 400° for 10 – 15 minutes or until softened.
4. Lightly mash tomatoes. Stir into onions.
5. In small bowl, mix cream cheese, blue cheese, garlic and remaining salt and pepper until blended.
6. Brush both sides of baguette slices with remaining oil. Broil 1-2 minutes on each side until toasted.
7. Sprinkle both sides of steaks with seasoning. Broil for 3 – 5 minutes on each side or until meat reaches desired doneness (for medium rare – 145°) Let stand 5 minutes before slicing.
8. Remove fat from steaks and slice thin.
9. Spread cheese mixture onto toasts, top with steak and onion mixture.

Serves: Makes 20

Source: Taste of Home, Debbie Reid, Clearwater, Florida

Copycat McCormick’s Montreal Steak Seasoning

4 Tab salt
1 Tab pepper
1 Tab dehydrated onion
1 Tab dehydrated garlic
½ Tab red pepper flakes
½ Tab dried thyme
½ Tab rosemary
½ Tab fennel
Mix together.

Source: Food.com, That Southern Bell