Open-face proscuitto, fresh ricotta, and red-onion marmalade sandwiches

By allie5jones

Ingredients

• 4 tablespoons olive oil, divided
• 4 cups thinly sliced red onions
• 1 tablespoon golden brown sugar
• 1/4 cup balsamic vinegar
• Pinch of dried crushed red pepper
• 4 1/2 -inch-thick slices crusty bread (each 4x6 inches)
• 8 thin slices prosciutto
• 1 cup fresh ricotta cheese
• Fresh rosemary sprigs

Preparation

Step 1

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onions and sugar. Cook until dark brown and tender, stirring frequently, about 16 minutes. Mix in vinegar and crushed pepper. Cook until mixture is thick, about 1 minute. Season marmalade generously to taste with salt and pepper.

Meanwhile, preheat oven to 425°F. Arrange bread on baking sheet. Brush with remaining 2 tablespoons oil; sprinkle with salt. Bake until crusty, about 8 minutes.

Overlap 2 prosciutto slices on each toast. Top with 1/4 cup cheese, then marmalade. Garnish with rosemary.