Wednesday, November 16, 2011
Dish | Open-Face Prosciutto, Arugula, Red Onion Marmalade & Ricotta Sandwich
Bon Appétit. The original version didn't include arugula or olive bread, but I definitely can't take credit for the red onion marmalade... it takes the sandwich to another level. This was so quick and easy and way cheaper then spending $50 on groceries to make MY sandwich. Here's to trying new things!
2 tablespoons olive oil, divided
1 cup thinly sliced red onions
1/2 tablespoon golden brown sugar
1/8 cup balsamic vinegar
Pinch of dried crushed red pepper
4 1/2-inch-thick slices olive bread
4 thin slices prosciutto
Fresh ricotta cheese
1/2 cup baby arugula
1 | Heat 1 tablespoon oil in large nonstick skillet over medium high heat. Add onions and sugar. Cook until dark brown and tender, stirring frequently, about 15 minutes. Mix in vinegar and crushed pepper. Cook until mixture is thick, about 1 minute. Season marmalade generously to taste with salt and pepper.
2 | Preheat oven to 425°F. Arrange bread on baking sheet. Brush with remaining 1 tablespoon oil; sprinkle with salt. Bake until crusty, about 8 minutes.
3 | Spread ricotta cheese on each toast. Overlap 2 prosciutto slices on each toast. Top with marmalade. Garnish with baby arugula and freshly ground black pepper.