Makes 24 squares

Ingredients:

• 1 cup Balsamic Caramelized Onion Spread
• 1/2 cup Toasted Garlic Horseradish Dip
• 1 sheet frozen puff pastry dough, thawed for 20 minutes before you work with it
• 1 petite sirloin (approx. 3/4 lb.), or the cut of your choice, at room temperature
• Asiago, parmesan, provolone, fontina, mozzarella shredded cheese blend
• crumbled blue cheese
• fresh snipped chives
• Preheat the oven to 400 degrees.

Instructions:

Prep your steak. Sprinkle with salt and pepper on both sides. I used my small cast iron skillet, but use your favorite pan. Get it nice and hot, then add some oil, just to coat the bottom. Next let the oil get hot-this is very important for good searing.

Set the steak aside to rest and cool.

Take the puff pastry sheet and, on a lightly floured surface, roll it out into a rectangle. Even the edges up with a knife or pizza cutter, and cut into as even squares/rectangles as you can. I used a very sharp knife and a clean ruler, and cut 24 squares.

Transfer the squares to a parchment lined baking sheet, and prick them with a fork a few times. Next, sprinkle some of the shredded cheese blend over each one. Bake for 8-9 minutes. Remove from the oven and with a spoon, make an indentation in the middle of each square. Set pan aside.

Assembly:

1. Slice the steak into very thin strips, slicing across the grain. Take the strips, and slice each one in half, lengthwise, to make even thinner strips. Take the Toasted Garlic Horseradish Dip out of the fridge, and spoon it into a small zip top bag. Seal the bag and snip off a very small tip on the corner. Set aside.
2. Divide the steak between the puff pastry squares. Next, using a fork, add some Balsamic Caramelized Onion Spread to each one. A nice dollop, but not too much-you don’t want too much moisture on the squares. Top each with some crumbled blue cheese, and return to the oven, and bake for about 5 minutes, till the cheese is melted.
3. Remove from oven and using a small spatula. Remove each square to a cooling rack. Transfer the cooling rack to the baking sheet that you just cooked them on. Let the squares cool to almost room temp, this way the cream won’t melt and slide off when you add it.
4. Pipe some Toasted Garlic Horseradish Dip on top of each square, and top with the snipped chives.
5. If you’re not into bite sized foods, or making individual bite foods makes you feel tired just thinking about it, consider taking the flavors of this recipe to a sandwich or flatbread pizza-type deal. You won’t regret it!