Bluestem'S Crostini With Prosciutto And Hot And Sweet Cipollini 


• 1 tablespoon olive oil
• 1 small fennel bulb, trimmed and sliced into 1/4-inch-thick slices
• 8 cipollini onions, peeled
• 2 cloves garlic, smashed and chopped
• 1 cup white wine
• Juice of 2 oranges
• 2 tablespoons sherry vinegar
• 2 tablespoons sugar
• 12 drops mustard essence
• Salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 4 thick slices rustic bread
• 4 ounces sliced prosciutto

1. Heat the olive oil in a large saute pan over medium-high heat. Add the fennel and onions and saute until browned, stirring to get an even coloring, about 5 minutes. Add the garlic, wine, juice, vinegar, and sugar. Simmer and reduce for 5 minutes, just to soften the onions. Take the pan off the heat and stir in the mustard essence. Season with salt and pepper to taste. Set aside.
2. Brush the extra-virgin olive oil over both sides of each slice of bread. Toast the bread in a skillet over mediumhigh heat until just golden brown. Season with a bit of salt.
3. To serve, put a slice of toasted bread on each of 4 plates. Top each slice with some prosciutto and the fennel and cipollini mixture. Serve immediately.

olive oil, fennel bulb, onions, garlic, white wine, oranges, sherry vinegar, sugar, drops, salt, extravirgin olive oil, bread

Taken from www.seriouseats.com/recipes/2012/02/bluestems-crostini-prosciutto-hot-sweet-cipollini-recipe.html (may not work)