Recipe - Grilled Pancetta Crostini With Red Onion Marmalade

4 sl Country bread; 3/4inch
thick, (in the magazine it
looks like white bread)
2 Yellow bell peppers
1 md Red onion cut or sliced up One half inch
thick
3 lg Tomatoes; coarsely chopped
1 One half cup Chopped English seedless;
(hothouse) cucumber
3 tablespoon Capers; (I intend to leave
this out)
2 Tbsp.extravirgin olive oil
1 tablespoon Red wine vinegar; or more to
taste
1 teaspoon Salt
One half teaspoon Freshly ground pepper

Source: Woman's Day magazine 6298

1. Heat grill to high and brush with oil. Grill bread 12 minutes per side
until lightly toasted. Set aside.

2. Grill peppers, turning several times, 10 minutes or until blackened on
all sides. Place in a paper bag and let steam 10 minutes. When cool, peel,
core seed and coarsely chop.

3. While grilled peppers cool, grill onion slices, turning them over once,
5 minutes or until nicely browned. When cool enough to handle, coarsely
chop. Put onion and peppers in a large bowl.

4. Cut bead in One fourth inch cube sand add to bowl along with the tomatoes,
cucumbers and remaining ingredients. Toss to mix. Let stand at room
temperature 30 minutes for flavors to develop. Toss gently just before
serving.
Posted to JEWISHFOOD digest by kblindow@juno.com (Kuppel/Rebekkah Lindow)
on May 27, 1998