Tangy Tomato & Beef Crostini

2 tsp. packed Fresh Thyme organic light brown sugar

2 tsp. fennel seeds

1 tsp. Fresh Thyme fine salt

1 lb. boneless beef sirloin steak

3 Tbsp. Fresh Thyme extra-virgin olive oil

1 Fresh Thyme Bakery baguette

1 cup multicolor cherry tomatoes

2 Tbsp. Fresh Thyme organic unfiltered apple cider vinegar

1 tsp. Fresh Thyme black pepper

8 oz. mascarpone cheese, softened

2 Tbsp. chopped fresh tarragon

1 Tbsp. Fresh Thyme organic stone-ground mustard

Smoked paprika, for garnish

2 Tbsp. chopped fresh chives, for garnish

1. Preheat grill to medium-high heat (375°F).
2. In a small bowl, combine brown sugar, fennel, and salt. Rub steak with seasoning mixture.
3. Coat steak with 1 Tbsp. olive oil.
4. Grill steak, turning once, to 145°F for medium or to desired doneness.
5. Allow steak to rest for 5 minutes, then slice thinly against the grain.
6. While steak is resting, cut baguette into ⅓-inch slices and drizzle with 1 Tbsp. olive oil. Quickly grill bread on both sides until crisp.
7. Cut tomatoes in half and toss with remaining 1 Tbsp. olive oil, apple cider vinegar, and cracked black pepper.
8. In a small bowl, combine cheese, tarragon, and mustard. Spread cheese mixture on baguette slices.
9. Top with beef and tomatoes.
10. Garnish with paprika and chives, if desired.

Each serving contains: 399 calories, 24 g fat, 12 g saturated fat, 0 g trans fat, 84 mg cholesterol, 464 mg sodium, 26 g carbohydrates, 2 g fiber, 3 g sugar, 23 g protein. Daily values: 4% vitamin A, 5% vitamin C, 2% calcium, 10% iron.