Red Onion Crostini

Name: Red Onion Crostini
Yield: Serves 6
Ingredients: 3 tablespoons plus 6 teaspoons olive oil (preferably extra-virgin); 2 ounces pancetta, finely chopped; 3 large red onions, thinly sliced; 1 tablespoon minced garlic; 1 tablespoon fresh lemon juice; 1 teaspoon fennel seeds, crushed; 2 teaspoons Sherry wine vinegar or balsamic vinegar; 6 5 x 3 x 1/2 -inch slices country-style bread, toasted; Chopped fresh parsley

August 20, 2004

Red onions, sweetest in the summer, are caramelized and combined with pancetta to top toasted country-style bread for a sensational starter.

Recipe information

Yield
Serves 6

Ingredients

tablespoons plus 6 teaspoons olive oil (preferably extra-virgin)

ounces pancetta, finely chopped

large red onions, thinly sliced

tablespoon minced garlic

tablespoon fresh lemon juice

teaspoon fennel seeds, crushed

teaspoons Sherry wine vinegar or balsamic vinegar

5 x 3 x 1/2 -inch slices country-style bread, toasted

Chopped fresh parsley

Need to make a substitution?

Preparation

Step 1
Heat 3 tablespoons oil in large skillet over medium-high heat. Add pancetta; sauté 3 minutes. Add onions, garlic, lemon juice and fennel seeds; sauté until onions begin to brown, about 10 minutes. Reduce heat to medium; cover and cook until onions are tender, stirring occasionally, about 20 minutes. Remove from heat. Stir in vinegar. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat before continuing.)
Step 2
Drizzle each toast slice with 1 teaspoon oil. Divide onion mixture among toasts. Sprinkle with parsley and serve.

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes