Grilled Pancetta Crostini with Red Onion Marmalade

• 1/2 pound Pancetta, cut 1/8-inch thick by your butcher (should resemble disks)
• Red Onion Marmalade
• 2 medium red onions, chopped into 1/4-inch dice
• 2 cups Lambrusco wine, or other light bodied fruity red wine
• 1 cup orange juice
• 2 tablespoons sugar
• 4 slices peasant bread, 1-1/2-inches thick

1. Preheat grill or broiler.
2. To prepare red onion marmalade:
3. Place chopped red onions, Lambrusco, orange juice and sugar in a saucepan and place over medium high heat.
4. Bring to a boil, lower heat to medium and reduce until thick like marmalade, about 30 minutes.
5. Remove from heat and allow to cool.
6. Yield: 1 cup
7. Place Pancetta slices on grill and cook until golden brown, about 4 to 5 minutes per side, and remove to a cutting board.
8. Grill bread slices until golden brown and remove to serving platter.
9. Smear 3 tablespoons red onion marmalade on each slice of bread.
10. Chop warm Pancetta into 1/4-inch cubes and divide among the 4 pieces of bread and serve immediately.

red onion, red onions, lambrusco wine, orange juice, sugar, bread

Taken from www.foodnetwork.com/recipes/mario-batali/grilled-pancetta-crostini-with-red-onion-marmalade-recipe.html (may not work)