Steak Crostini

1 baguette ¼ cup olive oil 1 garlic clove Carrot and Horseradish Marmalade 1 pound carrots, grated (about 3 cups) 1½ teaspoons salt 1½ cups sugar ½ teaspoon ground ginger 1 tablespoon prepared grated horseradish Cheese Spread 1 tablespoon butter 1 cup chopped onion 2 cloves garlic, minced 8 ounces grated Swiss cheese 8 ounces Mascarpone cheese 2 tablespoons mayonnaise 1 tablespoon sour cream ¼ teaspoon salt ⅛ teaspoon black pepper Steak 1 New York Strip Steak (10-12 ounces) 1 tablespoon olive oil 2 cloves garlic, mashed ½ teaspoon salt ¼ teaspoon ground black pepper

Slice baguette into ¼ inch slices, brush top side with olive oil and place on a baking sheet. Bake at 350 degrees 15 minutes. Remove from oven and rub each slice with garlic clove. Grate carrots in Cuisinart and place into a heavy sauce pan. Cover with salted water and cook 10 minutes. Drain water and return carrots to pan. Add sugar and ginger; cook on medium heat 15 minutes until thickened. Remove from heat and add horseradish. Mix well. Set aside to cool. Grate Swiss cheese in Cuisinart, set aside. Melt butter in a heavy pan. Sauté onions and garlic until caramelized, 7-8 minutes. Mix grated cheese with mascarpone, mayonnaise and sour cream. Season with salt and pepper. Fold in cooled onion-garlic mixture and mix. Rub steak with oil and season with salt and pepper. Cook in a hot skillet 5 minutes per side for medium, or to personal preference. Let rest 5 minutes and slice into thin slices. To assemble final dish, spread cheese spread on each baguette slice. Top with slices of steak. Finish with a dollop of carrot marmalade on top. Serves 6