Steak & Blue Cheese Bruschetta with Onion & Roasted Tomato Jam Recipe

Preheat oven to 400 °. 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. 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. 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 145 °; medium, 160 °; well-done, 170 °), 3-5 minutes per side. Let stand 5 minutes before slicing. To serve, spread toasts with cheese mixture; top with steak and onion mixture. Drizzle with vinegar.