Holiday Party Planning

A couple weeks ago I had the pleasure of attending the Taste of Home cooking show and for the second year in a row, it was an entertaining evening with me coming home with new yummy ideas. This dish was one our fabulous chef made live during the event, and the minute I saw it, I knew I wanted to recreate it at home...with just a few Krista adaptations. First off,  the original calls for a grilled steak. That's great, and normally I would have done the same, but the day I knew I was to test this recipe I was going to be gone most of the afternoon at a bridal shower and knew I would be pressed for time. So I decided to use some pre-cooked steak, but if you have the time, by all means, make it fresh; and if you do, I recommend using sirloin. I also chose to use larger slices of bread for mine, they used a small baguette. With my version. one per person will be plenty, but with the smaller, you should probably figure on two. Two things I didn't mess with were the tomatoes and onions, and to be honest, they make this dish! The flavor of the roasted tomato and caramelized onion pop in your mouth and are so refreshing and balance with the steak so well.

This time of year, we are all looking for new appetizer and party food ideas. Things we can serve our guests to wow them, but are still simple enough to be made during the busy holiday season. These fit the bill perfectly. The colors really pop, and are beautiful presented on a big platter; but at the same time they aren't too complicated. If you have started your holiday party menus, and are still looking for some ideas, I am happy to help!

Steak Roasted Tomato and Caramelized Onion Bruschetta Adapted from Taste of Home
1 loaf French bread or baguette, sliced on a diagonal and toasted
1  bag Tyson Seasoned Steak Strips (found in meat section)
1 TBS Montreal steak seasoning
1 c. grape tomatoes
3 TBS olive oil, divided
1 (10 oz) tub Philadelphia Cooking Cream Italian Herb & Cheese
1 medium yellow onion, sliced thinly
Salt and Pepper

Preheat oven to 400. Place tomatoes in a shallow baking dish. Add 1 TBS olive oil, salt and pepper. Stir well. Roast for 10-15 minutes until skins begin to break. Using a potato masher, gently smash and remove with a slotted spoon. Set aside. In a medium skillet on medium heat, saute onions in 2 TBS olive oil until tender, about 2 minutes. Reduce heat to low and continue cooking about 30 minutes until golden brown, stirring occasionally. Remove onions and mix with tomato mixture. In the same skillet, place steak strips and seasons with steak seasoning. Saute for 5-7 minutes until heated through and slightly crisp on outside. To assemble: Spread about 1 TBS of cooking cream on each toasted piece of bread. Top with a few steak pieces and about 1 TBS tomato/onion mixture. Serve immediately or at room temperature. Makes 10-15 large 

Shared on Mandy's Recipe Box Nov. 27, 2012
Shared on Lady Behind The Curtain Nov. 28, 2012
Shared on Miz Helen's Country Cottage Nov. 29, 2012
Shared on The Country Cook Nov. 30, 2012

Appetizers at Very Good Recipes
Pin It