For the super bowl I made some smoked tri-tip crostini, which turned out great! I found some tri-tip that I had previously smoked and thought it would make a great appetizer.
-sliced baggette into thin strips on a 45 degree bias
-coated with olive oil, salt, pepper and crisped in a 350 degree oven until light brown
-made thin slices of smoked tri-tip and cut to 1.5" stripts
-sauteed onion, pasilla pepper and bell pepper in butter and olive oil with salt and pepper to taste. I added some oakridge bbq habanero death dust for some heat
-shredded some cheddar
-made a horseradish cream sauce from shredded horseradish, sour cream, salt, pepper and finely diced cilantro
Place the tri-tip on the bread at 45 degree angle bias
add a spoonful of the sauteed onion/peppers
cover with cheese
Put into 350 degree oven until the cheese has melted (about 5 mins)
drizzle on the horseradish cream sauce.
Enjoy!!
Serve it with a bloody mary!
-sliced baggette into thin strips on a 45 degree bias
-coated with olive oil, salt, pepper and crisped in a 350 degree oven until light brown
-made thin slices of smoked tri-tip and cut to 1.5" stripts
-sauteed onion, pasilla pepper and bell pepper in butter and olive oil with salt and pepper to taste. I added some oakridge bbq habanero death dust for some heat
-shredded some cheddar
-made a horseradish cream sauce from shredded horseradish, sour cream, salt, pepper and finely diced cilantro
Place the tri-tip on the bread at 45 degree angle bias
add a spoonful of the sauteed onion/peppers
cover with cheese
Put into 350 degree oven until the cheese has melted (about 5 mins)
drizzle on the horseradish cream sauce.
Enjoy!!
Serve it with a bloody mary!
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