Grilled Pancetta Crostini with Red Onion Marmalade
Recipe Courtesy of Mario Batali

Red Onion Marmalade:
2 medium red onion, chopped into 1/4-inch dice
2 cups Lambrusco wine, or other light bodied fruity red wine
1 cup orange juice
2 tablespoons sugar

1/2 pound Pancetta, cut 1/8-inch thick by your butcher (should resemble disks)
4 slices peasant bread, 1-1/2-inches thick

Preheat grill or broiler.

To prepare red onion marmalade:

Place chopped red onions, Lambrusco, orange juice and sugar in a saucepan and place over medium high heat. Bring to a boil, lower heat to medium and reduce until thick like marmalade, about 30 minutes. Remove from heat and allow to cool. Yield: 1 cup

Place Pancetta slices on grill and cook until golden brown, about 4 to 5 minutes per side, and remove to a cutting board. Grill bread slices until golden brown and remove to serving platter. Smear 3 tablespoons red onion marmalade on each slice of bread. Chop warm Pancetta into 1/4-inch cubes and divide among the 4 pieces of bread and serve immediately.