Goat-Ricotta Crostini With Spicy Onion & Garlic Jam

• 4 ounces Soft Goat Cheese at room temp
• 4 ounces Ricotta Cheese
• 3 Large Onions
• 10 Garlic Cloves
• 2 tablespoons Sugar
• 1 teaspoon Crushed Red Pepper Flakes
• 2 tablespoons Balsamic Vinegar
• 2 tablespoons Olive Oil
• 1 tablespoon Butter
• 1 - 2 Baquettes
• Bunch Fresh Chives (optional)
• Kosher Salt & Black Pepper to taste

1. Slice onions in half from root to top then thinly slice.
2. Heat olive oil and butter in skillet over medium heat, add onion slices and cook, stirring occasionally until well caramelized (20 minutes)
3. Add garlic and cook for 3-4 minutes being very careful not to burn it. Season with kosher salt.
4. Add sugar, red pepper flakes, and balsamic, partially cover and reduce heat to low. Cook, stirring every few minutes and adding water by a tablespoon or two when the liquid runs low. Cook for approximately 30 minutes, uncovered during the last few to reduce the mixture to a jam like consistency.
5. While the onions are cooking, briskly mix the goat cheese and ricotta together. Season with kosher salt and black pepper to taste.
6. Cool onion jam to room temp or place in the fridge.
7. Right before the party, thinly slice and toast the baquette with a little olive oil and a sprinkling of kosher salt.
8. Spread some of the cheese mixture on each crostini and top with a small spoonful of the onion jam, serve.
9. If using the chives, cut into 3/4 inch lengths and place two chive batons in a criss cross fashion across the top of the onion jam.

goat cheese, ricotta cheese, onions, garlic, sugar, red pepper, balsamic vinegar, olive oil, butter, baquettes, fresh chives, kosher salt

Taken from food52.com/recipes/25277-goat-ricotta-crostini-with-spicy-onion-garlic-jam (may not work)