The jam part of this recipe is an adaptation of a recipe I found on the food network site. Their recipe included less sugar, more balsamic, and was cooked for a fairly short amount time resulting in a relish consistency. I first heavily caramelize the onions in a mix of olive oil and butter, then continue to add water to the mix to reduce the onions to a spreadable jam like consistency.
In addition to the crostini, you can use the jam as a hamburger topping or place a spoonful of it beside a grilled pork chop. —Tony S
Slice onions in half from root to top then thinly slice.
Heat olive oil and butter in skillet over medium heat, add onion slices and cook, stirring occasionally until well caramelized (20 minutes)
Add garlic and cook for 3-4 minutes being very careful not to burn it. Season with kosher salt.
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.
While the onions are cooking, briskly mix the goat cheese and ricotta together. Season with kosher salt and black pepper to taste.
Cool onion jam to room temp or place in the fridge.
Right before the party, thinly slice and toast the baquette with a little olive oil and a sprinkling of kosher salt.
Spread some of the cheese mixture on each crostini and top with a small spoonful of the onion jam, serve.
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.