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Bruschetta with Port-Caramelized Onions, Blue Cheese, and Walnuts

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1. Heat butter and oil in 10-inch nonstick skillet over high heat. When foaming subsides, add onions, sugar, and 1/4 teaspoon salt; stir to coat. Cook, stirring occasionally, until onions soften and begin to release some moisture, about 5 minutes. Reduce heat to medium; cook, stirring frequently, until onions are deeply browned and sticky, about 35 minutes (if onions are sizzling or scorching, reduce heat; if onions are not browning after 15 minutes, increase heat). Stir in port and continue to cook until port reduces to glaze consistency, 4 to 6 minutes.

2. Using fork, mash blue cheese and milk together in medium bowl until smooth, spreadable consistency is formed. Stir in cayenne, 1/4 teaspoon black pepper, and walnuts. Divide blue cheese mixture evenly among slices of toast and spread to edges. Top with onions and distribute evenly over surface of cheese. Sprinkle with black pepper to taste, drizzle with olive oil, and serve.

Serves 4 as a light main course or 8 to 10 as an appetizer

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