Pancetta Jam Crostini with Mascarpone Cheese and Pickled Red Onions
This pancetta jam crostini with mascarpone cheese and pickled red onions has crispy and creamy and sweet, savory, salty, and sour all packed into one bite. Another one you can find all ingredients for at Trader Joe’s. Or any major supermarket…if you’re into that kind of thing.
I always try to add something extra to my dinner parties. A little amuse bouche or a small cheese course at the end just to add a fun surprise and show my appreciation.
I knew I wanted the something extra to be a crostini as I was finishing prep for a dinner party last Saturday and I had two packs of cubed pancetta and a couple fresh containers of mascarpone cheese left from working on my mascarpone stuffed French toast bread pudding. I also made a huge batch of pickled red onions earlier in the week as I like to keep those on hand.
As I was rolling meatballs for an Italian wedding soup course, it came to me. Crispy crostini, creamy mascarpone, sweet, savory, salty pancetta jam, and sour pickled onions.
A crostini was born!
The guests enjoyed it, I do believe.
The pancetta jam can be made ahead of time. Just warm it before serving. You can make the pickled red onions way ahead of time. I prefer Trader Joe’s mascarpone cheese and they always have nice French and sourdough baguettes to choose from.
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PinDescription
This pancetta jam crostini with mascarpone cheese and pickled red onions has crispy and creamy and sweet, savory, salty, and sour all packed into one bite. Another one you can find all ingredients for at Trader Joe’s. Or any major supermarket…if you’re into that kind of thing.
Ingredients
8 oz pancetta, cubed small
3 shallots, minced
1 C balsamic vinegar
3 T brown sugar
Salt to taste (if necessary)
Instructions
Sauté the pancetta in a dry pan over medium heat (it will create it’s own fat to cook in as it renders out into the pan).
Once there is a good amount of fat in the pan, add the shallots and saute for about 3 minutes.
Add the balsamic vinegar and brown sugar, scrape up any bits on the pan, and continue to cook over medium heat, stirring occasionally until the liquid turns into a syrup consistency.
Cool slightly and taste. Add salt if necessary. Serve warm.
Notes
If desired, to light it up, some of the fat can be removed from the pan before adding the shallots.
Keywords: pancetta, appetizers, jam, balsamic,
Jillian Fae
Jillian believes her passion for cooking stems from the fact that she was born and raised in Southern California. The best climate conditions for growing the finest produce all year around and the diverse mix of cuisines have always been an inspiration to her. Her love and ability to make people happy by way of delicious food began at an early age and still grows today. She is the proud Chef and Owner of Jillian Fae Chef Services, a personal chef business specializing in private dinner parties, customized menus, and weekly meal preparation.
2 Comments
Amy
This sounds delicious! How do you store this and how long would it last stored properly? Thanks!
Jillian Fae
Hi Amy, in an airtight container in the fridge is best. Vinegar and sugar are natural preservatives so quite a while. To be on the safe side, Id say at least 2 weeks.