• Ingredients: 39
  • Serves: 4

Open-face proscuitto, fresh ricotta, and red-onion marmalade sandwiches with olive oil, divided, thinly sliced red onions, golden brown sugar, balsamic vinegar, pinch of dried crushed red pepper, 1/2-inch-thick slices crusty bread, thin slices prosciutto, fresh ricotta cheese, fresh rosemary sprigs.


  • 4 tbsps. olive oil, divided
  • 4 cups thinly sliced red onions
  • 1 tbsp. golden brown sugar
  • 1/4 cup balsamic vinegar
  • Pinch of dried crushed red pepper
  • 4 1/2-inch-thick slices crusty bread
  • 8 thin slices prosciutto
  • 1 cup fresh ricotta cheese
  • Fresh rosemary sprigs

Apple Vinaigrette:


  • Nonstick vegetable oil spray
  • 9 cups 3/4-inch cubes panettone* or raisin challah
  • 1/4 cup butter
  • 2 garlic cloves, finely chopped
  • 1 tbsp. chopped fresh sage
  • 2 tsps. minced fresh thyme
  • 6 tbsps. finely grated Parmesan cheese
  • Coarse sea salt
  • Freshly ground black pepper


  • 1 10- to 11-ounce head of radicchio, halved, cored, thinly sliced
  • 12 oz. 1/8-inch-thick slices pancetta , cut into 2×1/8-inch strips
  • 1 lb. small brussels sprouts, trimmed, quartered lengthwise
  • Fresh pomegranate seeds


  • 2 tbsps. olive oil
  • 3 lb. country-style boneless pork ribs, cut into 3/4-inch cubes
  • 1/2 cup low-salt chicken broth
  • 11/2 cups chopped fresh cilantro
  • 4 tsps. cumin seeds, toasted
  • Grated hot pepper Monterey Jack cheese

Special equipment:

  • Heavy-duty stand mixer
  • 13 x 9 x 1-inch baking sheet
  • Small offset spatula
  • Pastry bag
  • Medium star tip


  1. Step 1 Heat 2 tablespoons oil in large nonstick skillet over medium high heat. Add onions and sugar. Cook until dark brown and tender, stirring frequently, about 16 minutes.

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  2. Step 2 Mix in vinegar and crushed pepper. Cook until mixture is thick, about 1 minute. Season marmalade generousl to taste with salt and pepper.

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  3. Step 3 Meanwhile, preheat oven to 425°F. Arrange bread on baking sheet. Brush with remaining 2 tablespoons oil; sprinkle with salt.

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  4. Step 4 Overlap 2 prosciutto slices on each toast. Top with 1/4 cup cheese, then marmalade. Garnish with rosemary.

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