{"id":1152,"date":"2014-11-24T13:46:36","date_gmt":"2014-11-24T20:46:36","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=1152"},"modified":"2016-03-08T13:58:32","modified_gmt":"2016-03-08T20:58:32","slug":"steak-blue-cheese-bruschetta-3","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/steak-blue-cheese-bruschetta-3.html","title":{"rendered":"Steak & Blue Cheese Bruschetta"},"content":{"rendered":"

There is something magical about roasting tomatoes. \u00a0Add rib eye and blue cheese and you have beyond good! \u00a0This makes a really hearty appetizer for those parties where you are not serving dinner and have men who want BEEF!<\/em><\/p>\n

Ingredients:<\/b><\/p>\n

<\/b>1 large sweet onion, halved and thinly slices
\n5 Tab virgin olive oil (divided use)
\n1 c grape tomatoes, halved
\n\u00bd tsp kosher salt (divided use)
\n\u00bc tsp fresh ground pepper (divided use)
\n6 oz cream cheese, softened
\n3 oz crumbled blue cheese
\n3 garlic cloves minced
\n20 slices French bread baguette – \u00bd inch thick
\n2 beef rib eye steaks – \u00be inch thick and 8 oz each
\n1\u00bd tsp Montreal steak seasoning \u00a0(See Copy Cat Montreal Steak Seasoning)<\/p>\n

Directions:<\/b><\/p>\n

    \n
  1. <\/b>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.<\/li>\n
  2. Place tomatoes in a shallow baking pan. Add 1 tablespoon oil, \u00bc teaspoonful salt and 1\/8 teaspoonful pepper.<\/li>\n
  3. Toss to coat. Bake at 400\u00b0 for 10 \u2013 15 minutes or until softened.<\/li>\n
  4. Lightly mash tomatoes. Stir into onions.<\/li>\n
  5. In small bowl, mix cream cheese, blue cheese, garlic and remaining salt and pepper until blended.<\/li>\n
  6. Brush both sides of baguette slices with remaining oil. Broil 1-2 minutes on each side until toasted.<\/li>\n
  7. Sprinkle both sides of steaks with seasoning. Broil for 3 \u2013 5 minutes on each side or until meat reaches desired doneness (for medium rare \u2013 145\u00b0) Let stand 5 minutes before slicing.<\/li>\n
  8. Remove fat from steaks and slice thin.<\/li>\n
  9. Spread cheese mixture onto toasts, top with steak and onion mixture.<\/li>\n<\/ol>\n

    Serves:\u00a0<\/b>Makes 20<\/p>\n

    <\/a>Source:\u00a0<\/b>Taste of Home, Debbie Reid, Clearwater, Florida<\/p>\n

    Copycat McCormick’s Montreal Steak Seasoning<\/strong><\/p>\n

    4 Tab salt
    \n1 Tab pepper
    \n1 Tab dehydrated onion
    \n1 Tab dehydrated garlic
    \n\u00bd Tab red pepper flakes
    \n\u00bd Tab dried thyme
    \n\u00bd Tab rosemary
    \n\u00bd Tab fennel
    \nMix together.<\/p>\n

    Source:\u00a0<\/b>Food.com, That Southern Bell<\/p>\n

    \n","protected":false},"excerpt":{"rendered":"

    There is something magical about roasting tomatoes. \u00a0Add rib eye and blue cheese and you have beyond good! \u00a0This 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) … Continue reading “Steak & Blue Cheese Bruschetta”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[20,30],"tags":[75],"class_list":["post-1152","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-entree-beef","tag-vpwl-june-2013"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1152","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=1152"}],"version-history":[{"count":6,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1152\/revisions"}],"predecessor-version":[{"id":2817,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1152\/revisions\/2817"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=1152"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=1152"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=1152"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}