Steak & Blue Cheese Bruschetta w/ Onion & Roasted Tomato Jam

These tasty bites burst with flavor from blue cheese, caramelized onion and a splash of balsamic vinegar. They always vanish in a hurry.

Prep: 45 min.  Grill: 10 min.   Makes: 16 appetizers (3/4 c. tomato jam)

• 1 large sweet onion, halved and thinly sliced
• 5 Tbs. olive oil, divided
• 1 c. grape tomatoes, halved
• 1/2 tsp. kosher salt, divided
• 1/4 tsp. freshly ground pepper, divided
• 6 oz. cream cheese, softened
• 3 oz. crumbled blue cheese
• 3 garlic cloves, minced
• 16 sliced French bread baguette (1/2 in. thick)
• 2 beef ribeye steaks (3/4 in. thick and 8 oz. each)
• 1 1/2 tsp. Montreal steak seasoning
• 2 Tbs. balsamic vinegar

1. In a skillet, cook and stir onion in 2 Tbs. oil over med.-high heat until soft. Reduce heat to med.-low; cook 30 min. or until golden brown, stirring occasionally.
2. Place tomatoes in a 15 in. x 10 in. x 1 in. baking pan. Add 1 Tbs. oil, 1/4 tsp. salt and 1/8 tsp. pepper; toss to coat. Bake at 400 degrees for 10-15 min. or until softened.
3. Lightly mash tomatoes; stir  into onions and keep warm. In small bowl, mix cream cheese, blue cheese, garlic and remaining salt and pepper until blended.
4. Brush both sides od baguette slices with remaining oil. Grill over med. heat 1-2 min. on each side or until toasted.
5. Sprinkle both sides of steaks with steak seasoning. Grill, covered, over med. heat for 3-5 min. on each side or until desired doneness. Slice thinly.
6. Spread cheese mixture onto toasts; top with steak and the onion mixture. Drizzle with vinegar.