Crostini with Ricotta and Red-Onion Jam
The rich acidity of the onion jam blends nicely with the ricotta cheese.
Photography: Marcus Nilsson
Source: Everyday Food, December 2012
- 1 tablespoon unsalted butter
- 1 thinly sliced medium red onion
- 2 tablespoons sugar
- Salt and pepper
- 3 tablespoons dry red wine
- 2 teaspoons red-wine vinegar
- 1 1/2 cups whole-milk ricotta
- 20 crostini
In a small saucepan, combine butter, red onion, and sugar; season with salt and pepper. Cover and cook over medium-low, stirring every 10 minutes, until onion is soft and slightly caramelized, 30 minutes. Add wine and vinegar and cook, uncovered, stirring occasionally, until mixture is thick and glossy, about 20 minutes. Let onion jam cool to room temperature (or cover and refrigerate, up to 3 days; bring to room temperature before using). Divide ricotta among crostini and top with onion jam.