Open-Face Prosciutto, Fresh Ricotta, and Red-Onion Marmalade Sandwiches

• 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

1. Heat 2 tablespoons oil in large nonstick skillet over medium high heat.
2. Add onions and sugar.
3. Cook until dark brown and tender, stirring frequently, about 16 minutes.
4. Mix in vinegar and crushed pepper.
5. Cook until mixture is thick, about 1 minute.
6. Season marmalade generousl to taste with salt and pepper.
7. Meanwhile, preheat oven to 425F.
8. Arrange bread on baking sheet.
9. Brush with remaining 2 tablespoons oil; sprinkle with salt.
10. Bake until crusty, about 8 minutes.
11. Overlap 2 prosciutto slices on each toast.
12. Top with 1/4 cup cheese, then marmalade.
13. Garnish with rosemary.

olive oil, red onions, golden brown sugar, balsamic vinegar, red pepper, crusty bread, fresh ricotta cheese, rosemary sprigs

Taken from www.epicurious.com/recipes/food/views/open-face-proscuitto-fresh-ricotta-and-red-onion-marmalade-sandwiches-240683 (may not work)