Steak Crostini With Roasted Tomatoes

• 16 slices sourdough baguette (1/2 inch thick)
• 1 tablespoon olive oil
• 1 garlic clove, halved
• 1-1/2 cups grape tomatoes, halved
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 1 boneless beef top loin steak (1 inch thick and 10 ounces)
• 1/4 cup finely chopped onion
• 2 teaspoons olive oil
• 1 garlic clove, minced
• 3 tablespoons whiskey
• 1 cup heavy whipping cream
• 1/4 cup crumbled blue cheese
• 2 tablespoons minced fresh parsley
• 1 tablespoon prepared horseradish
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Place baguette slices on an ungreased
2. ; brush with oil. Broil 3-4 in. from the heat 1-2 minutes or until golden brown. Rub toasted sides with garlic halves; set aside.
3. Place tomatoes in a greased 15x10x1-in. baking pan. Drizzle with vinegar and sprinkle with 1/4 teaspoon salt and 1/8 pepper; toss to coat. Bake at 400u0b0 for 5-7 minutes or until softened, stirring once.
4. Sprinkle steak with 1/8 teaspoon each salt and pepper. In a large skillet over medium heat, cook steak for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Remove from the pan and keep warm.
5. In the same skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add whiskey; cook over medium heat until liquid is evaporated.
6. Stir in cream. Bring to a boil; cook until liquid is reduced by half. Add blue cheese; cook and stir until cheese is melted. Remove from the heat. Stir in the remaining ingredients.
7. Thinly slice beef; arrange over baguette slices. Top with tomatoes and drizzle with sauce.

sourdough, olive oil, garlic, grape tomatoes, balsamic vinegar, salt, pepper, loin, onion, olive oil, garlic, whiskey, heavy whipping cream, blue cheese, parsley, horseradish, salt, pepper

Taken from www.tasteofhome.com/recipes/steak-crostini-with-roasted-tomatoes/ (may not work)