Grilled Pancetta Crostini with Red Onion Marmalade
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Ingredients
| 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 |
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Instructions
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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