Open-Face Prosciutto, Fresh Ricotta, and Red-Onion Marmalade Sandwiches Print Email

2 tablespoons olive oil
2 cups red onions, thinly sliced
1/2 tablespoon brown sugar
2 tablespoons balsamic vinegar
Pinch crushed red pepper flakes
2 1/2-inch thick slices of crusty bread
4 thin slices prosciutto
1/2 cup fresh ricotta cheese
Fresh thyme

Preheat the oven to 425 degrees. Meanwhile, pour 1 tablespoon of the oil into a large nonstick skillet. Turn the heat to medium-high. Toss in the onions and the brown sugar. Stir constantly, and cook for about 15 minutes, or until the onions are nicely browned and caramelized. Pour in the vinegar, and add the crushed red pepper. Cook for 1 minute, or until very thick. Season with salt.

Brush the bread with the rest of the olive oil. Place on a baking sheet in the oven and cook for about 8 minutes, or until lightly browned.

Place two slices of prosciutto on each slice. Then top each with 1/4 cup of ricotta and a spoonful of the marmalade. Sprinkle with chopped thyme and salt to taste. serves 2 , Posted by Nick Kindelsperger

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