Crostini with Gorgonzola and Pear-Onion Jam

recipe from Peabody

8 ounces Gorgonzola, at room temperature
8 ounces Cream Cheese, at room temperature
Pinch of cayenne pepper
Salt and pepper to taste
2 baguettes or French bread if you can’t find
Pear-Onion Jam (see below)
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Using a stand mixer, blend together the cheese and spices until fully incorporated.
Slice baguettes thinly. Spread a generous tablespoon of cheese mixture on top of bread. Place under broiler until cheese gets bubbly.
Top with Pear-Onion Jam. Can be served at room temperature.

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4 cups onions, diced
1 tsp olive oil
2 cups pears, peeled, chopped
2 TBSP fruit vinegar
1 cup brown sugar
1/4 tsp kosher salt
1 pinch cayenne pepper

Saute onions in oil until brown. Reduce heat and cook until glazed.

Add pears, vinegar, sugar, cayenne and salt. Cook till pears are crispy tender.

Remove mixture ans simmer juice utnil a thick glaze.

Mix pear onion mixture with glaze. Cool.

Cover cooled cheesecke with jam and serve with bread or crackers.