Grilled Pancetta Crostini with Red Onion Marmalade



4 servings



1/2 lb. pancetta, butcher-cut 1/8-inch thick (should resemble disks)
4 slices peasant bread, cut 1-1/2 inch thick

Red onion marmalade

2 md. red onions, chopped into 1/4-inch dice
2 Lambrusco wine, or
other light-bodied fruity red wine
1 cup orange juice
2 tbsp. sugar


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, approximately 30 minutes. Remove from heat and allow to cool.

Place pancetta slices on grill and cook until golden brown, 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 tbsp. 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.

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