Red Onion Crostini
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 tablespoon minced garlic
- 1 tablespoon fresh lemon juice
- chopped fresh parsley
- 3 tablespoons plus 6 teaspoons olive oil (preferably extra-virgin)
- 2 ounces pancetta, finely chopped
- 3 large red onions, thinly sliced
- 2 teaspoons sherry wine vinegar or balsamic vinegar
- 6 5 x 3 x 1/2 -inch slices country-style bread, toasted
- Carbohydrate 22 g(7%)
- Cholesterol 6 mg(2%)
- Fat 16 g(25%)
- Fiber 3 g(11%)
- Protein 5 g(11%)
- Saturated Fat 3 g(15%)
- Sodium 215 mg(9%)
- Calories 252
Preparation 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.) Drizzle each toast slice with 1 teaspoon oil. Divide onion mixture among toasts. Sprinkle with parsley and serve.
Preparation 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.) Drizzle each toast slice with 1 teaspoon oil. Divide onion mixture among toasts. Sprinkle with parsley and serve.
