
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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Pancetta Jam
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Prep Time: 5
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Cook Time: 15
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Total Time: 20 minutes
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Yield: 25 servings 1x
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Category: Condiments
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Method: Stovetop
Description
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,

