Steak & Blue Cheese Bruschetta With Onion & Roasted Tomato Jam

• 5 tablespoons olive oil, divided
• 1 large sweet onion, halved and thinly sliced
• 1 cup grape tomatoes, halved
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground pepper, divided
• 6 ounces cream cheese, softened
• 3/4 cup 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

1. Preheat oven to 400u0b0. In large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until softened. Reduce heat to medium-low; cook until golden brown, 25-30 minutes, stirring occasionally.
2. Toss tomatoes with 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; spread in a 15x10x1-in. pan. Roast until softened, 10-15 minutes. Stir tomatoes into onion, mashing lightly. In small bowl, mix cream cheese, blue cheese, garlic and the remaining salt and pepper.
3. Brush bread slices with remaining oil; grill, covered, over medium heat until lightly toasted, 1-2 minutes per side. Sprinkle steaks with steak seasoning. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0), 3-5 minutes per side. Let stand 5 minutes before slicing.
4. To serve, spread toasts with cheese mixture; top with steak and onion mixture. Drizzle with vinegar.

olive oil, sweet onion, grape tomatoes, kosher salt, freshly ground pepper, cream cheese, blue cheese, garlic, bread, beef ribeye, balsamic vinegar

Taken from www.tasteofhome.com/recipes/steak-blue-cheese-bruschetta-with-onion-roasted-tomato-jam/ (may not work)