Roasted garlic, caramelized onions and gorgonzola crostini

Ingredients

• One baguette
• 3/4 cup Crumbled Gorgonzola Cheese
• 2 Heads of Garlic
• 2 Sweet Vadalia Onions
• 1 Tablespoon Butter
• Olive Oil
• Balsamic Vinegar
• Salt and Pepper

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Preparation

• Most of this can be done ahead of time if you need it for a dinner party and such.
• Roast the garlic first(this takes about 1 1/2 hour)-Preheat the oven to 350. Collect as many heads of garlic as you would like to roast.
• Cut the tops off so all bulbs are exposed. Lay in a foiled and greased baking dish and drizzle bulbs with olive oil. Sprinkle with a small amount of salt.
• Cover pan with foil. Cook until golden brown and soft. The garlic should squeeze right out of the shell, like soft butter.
• When cool to the touch, remove the cloves of garlic and place in a bowl. Mash into a paste.
• While the garlic is baking, sauté on medium, 2 large onions with 1 tablespoon butter and a splash of olive oil. The onions should be less thinly sliced.
• When translucent and beginning to brown, add a drizzle of balsamic vinegar. Cook until browned.
• Cut the baguette on an angle in 1/2" slices. Place on a cookie sheet with a very thin layer of olive oil.
• Drizzle a thin amount on the top of the bread as well and place in the oven. Set the oven broiler to low and flip the toast after 5 minutes.
• As all ovens are different make sure to keep an eye that the toast doesn't burn. Let the other side brown lightly and remove from the oven.
• Spread the roasted garlic paste on the toast- then layer the sautéed onions.
• Finally add the crumbled Gorgonzola cheese- and place back in oven (with broiler on low) for just long enough to slightly melt the cheese.