Beet and Goat Cheese Crostini with Caramelized Onion

1 T. olive oil

1 medium onion, thinly sliced

1 medium jar Gold’s Borscht

4oz. goat cheese

1 tsp. dried thyme

1 tsp. salt

1 long baguette, sliced and toasted

1 T. chopped chives

In a skillet, heat the olive oil on medium heat. Add the onions and stir to coat, letting them cook until caramelized, about 20 minutes. In a medium bowl, strain the borscht, reserving the liquid for another use. In a blender or food processor, place the beets, goat cheese, thyme and salt. Blend on high for 1-2 minutes. If the mixture is stuck, add up to 2 T. of the borscht liquid, one at a time. Assemble the crostini by smearing 2 tsp. of the cheese mixture on each baguette slice and topping with the caramelized onions. Sprinkle the chives over the baguette slices and serve immediately at room temperature.