Grilled Pancetta Crostini With Red Onion Marmalade

By á-170456

Ingredients

• RED ONION MARMALADE:
• 1/2 pound pancetta butcher-cut 1/8" thk (should resemble disks)
• 4 slices peasant bread, 1 1/2" thick
• 2 medium red onions chopped 1/4" dice
• 2 cups Lambrusco wine (or other light-bodied fruity red wine)
• 1 cup orange juice
• 2 tablespoons sugar

Preparation

Step 1

Preheat grill or broiler.

To prepare red onion marmalade, place chopped red onions, Lambrusco, orange juice and sugar in a saucepan and place over medium-high heat. Bring to a boil, lower heat to medium and reduce until thick like marmalade, about 30 minutes. Remove from heat and allow to cool.

Place Pancetta slices on grill and cook until golden brown, about 4 to 5 minutes per side, and remove to a cutting board. Grill bread slices until golden-brown and remove to serving platter.

Smear 3 tablespoons red onion marmalade on each slice of bread. Chop warm Pancetta into 1/4-inch cubes and divide among the 4 pieces of bread and serve immediately.

This recipe yields 4 servings.