Roast Beef Bruschetta hor de vour

Once upon a time I attended a party with Barbara.  We had these amazing roast beef hor de vours.  Upon watching them be prepared in the kitchen by the chef, I am pleased to say I know the recipe!

Deli Roast Beef slices
Blue Cheese
Carmalized Onions
Bruschetta Bread pieces
balsamic vinegar

Fire roast your bruschetta bread in advance... Barbara's taught us how - over an open fire and brushed with olive oil and rub with garlic.  MMMMM.

Carmalize the onions --- slice onions into 1/8 to 1/4 inch thick slices.  Place in a frying pan over LOW heat, and stir, periodically, for a really long time - like a half an hour.  You can add some brown sugar to the onions once they start to release their own juices to truely sweeten the pot and make the onions a bit more "carmalized" instead of just golden brown.  By a bit, I mean about 1 tsp or less to a medium/large onion.

place a piece of deli roast been approximately the size of your bruschetta on top of the bruschetta.
next pile on carmalized onions.
sprinkle with blue cheese and lightly drizzle with balsamic vinegar (you could brush the balsamic on the bread before the roast beef if you so desired)
Place in oven or broiler and heat until the blue cheese starts to melt.