Brussels Sprouts, Pancetta and Caramelized Red Onion Crostini
- 2-3 tablespoons olive oil, divided
- 1 tablespoon butter
- 1 red onion, thinly sliced
- 1 teaspoon brown sugar
- 2 oz pancetta, minced
- 2-3 garlic cloves, minced
- 3-4 cups shredded Brussels sprouts
- 2 tablespoons balsamic vinegar, divided
- kosher salt
- freshly ground black pepper
- crumbled goat cheese
- baguette, sliced
Preheat the broiler. Brush the baguette slices with olive oil and toast in the broiler on both sides until golden, about 3-5 minutes per side.
In a heavy pan over medium-low heat, melt the butter in 1 1/2 tablespoons olive oil. Add the red onion, season with salt and pepper, and stir. Cook for 5 minutes, then add sugar. Let it cook until the onions are tender. Add 1 tablespoon of balsamic vinegar and remove from heat.
Meanwhile, in a separate pan, heat the remaining olive oil and brown the pancetta until crispy. Add the garlic and cook for 1 minute. Add the Brussels sprouts and season with salt and pepper. Cover. Stir periodically. When the Brussels sprouts are a vibrant green and tender, stir in the remaining tablespoon of balsamic vinegar. Remove from heat.
Combine the red onions with the Brussels sprouts. Assemble the crostini by topping each baguette slice with the Brussels sprouts and sprinkle crumbled goat cheese. If you wish, melt the cheese in the broiler. Serve immediately.