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Steak & Blue Cheese Bruschetta with Onion & Roasted Tomato Jam

An appetizer bursting with flavor from bleu cheese, caramelized onion, jam and balsamic vinegar - tasty bites that vanish in a hurry. —Debbie Reid, Clearwater, Florida

16 ServingsPrep: 45 min. Grill: 10 min.

Ingredients

1 large sweet onion, halved and thinly sliced
5 tablespoons olive oil, divided
1 cup grape tomatoes, halved
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground pepper, divided
6 ounces cream cheese, softened
3 ounces crumbled blue cheese
3 garlic cloves, minced
16 slices French bread baguette (1/2 inch thick)
2 beef ribeye steaks (3/4 inch thick and 8 ounces each)
1-1/2 teaspoons Montreal steak seasoning
2 tablespoons balsamic vinegar

Directions

In large skillet, cook and stir onion in 2 tablespoons oil over
medium-high heat until softened. Reduce heat to medium-low; cook 30
minutes or until golden brown, stirring occasionally.
Place tomatoes in a shallow baking pan. Add 1 tablespoon oil, 1/4
teaspoon salt and 1/8 teaspoon pepper; toss to coat. Bake at
400° for 10-15 minutes or until softened. Lightly mash tomatoes;
stir into onion.
In small bowl, mix cream cheese, blue cheese, garlic and remaining

2 of 2

Steak & Blue Cheese Bruschetta with Onion & Roasted Tomato Jam (continued)

Directions (continued)

salt and pepper until blended.
Brush both sides of baguette slices with remaining oil. Grill over
medium heat 1-2 minutes on each side or until toasted.
Sprinkle both sides of steaks with steak seasoning. Grill, covered,
over medium heat for 3-5 minutes on each side or until meat reaches
desired doneness (for medium-rare, a thermometer should read
145°; medium, 160°; well-done, 170°). Let stand 5
minutes before slicing.
Spread cheese mixture onto toasts; top with steak and onion mixture.
Drizzle with vinegar. Yield: 16 appetizers (3/4 cup tomato jam).

Nutrition Facts: 1 bruschetta equals 185 calories, 14 g fat (6 g saturated fat), 32 mg cholesterol, 292 mg sodium, 7 g carbohydrate, trace fiber, 8 g protein.