These are so good, it is near impossible to eat just a few!! Recipe courtesy my friend, Cassie Pfaff.

one large red onion

one large or two small shallots

2 T. olive oil

1/4 c. balsamic vinegar

1/8 c. apple cider or red wine vinegar

1 T. organic sugar

1/2 t. ground ginger

1/4 t. ground cloves

vegan cream cheese (preferrably the non-hydrogenated type)

pre-made bruschetta, as small as you can find

Slice thin one extra large red onion and one large (or two small) shallots.
Saute in 2 tbs olive oil until onions start to appear soft and clear.
Add the balsamic, apple cider vinegar, sugar, ginger and cloves.
Continue to cook until the mixture starts to caramelize and thicken. This will happen when the liquid begins to cook off.
Spread vegan cream cheese onto the bruschetta, and top with onion jam.
(She used a rosemary and olive oil bruschetta)