Served with a green salad, this would be a great quick supper.
Recipe information
Yield
Makes 4 servings
Ingredients
4 tablespoons olive oil, divided
4 cups thinly sliced red onions
1 tablespoon golden brown sugar
1/4 cup balsamic vinegar
Pinch of dried crushed red pepper
4 1/2-inch-thick slices crusty bread (each 4x6 inches)
8 thin slices prosciutto
1 cup fresh ricotta cheese
Fresh rosemary sprigs
Preparation
Step 1
Heat 2 tablespoons oil in large nonstick skillet over medium high heat. Add onions and sugar. Cook until dark brown and tender, stirring frequently, about 16 minutes. Mix in vinegar and crushed pepper. Cook until mixture is thick, about 1 minute. Season marmalade generousl to taste with salt and pepper.
Step 2
Meanwhile, preheat oven to 425°F. Arrange bread on baking sheet. Brush with remaining 2 tablespoons oil; sprinkle with salt. Bake until crusty, about 8 minutes.
Step 3
Overlap 2 prosciutto slices on each toast. Top with 1/4 cup cheese, then marmalade. Garnish with rosemary.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 484.59; % Calories from Fat 46.7; Fat (g) 25.14; Saturated Fat (g) 6.99; Cholesterol (mg) 52.00; Carbohydrates (g) 44.20; Dietary Fiber (g) 3.25; Total Sugars (g) 14.85; Net Carbs (g) 40.95; Protein (g) 20.48
#### Nutritional analysis provided by Bon Appétit
