Steak Crostini with Roasted Tomatoes

Directions

• Place baguette slices on an ungreased baking sheet; 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.
• 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 400° for 5-7 minutes or until softened, stirring once.
• 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 135°; medium, 140°; medium-well, 145°). Remove from the pan and keep warm.
• 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.
• 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.
• Thinly slice beef; arrange over baguette slices. Top with tomatoes and drizzle with sauce.