Let’s enjoy together the sweet acidity of the baby cherry tomatoes, the salty, savory pancetta fat, and flavors of the garlic and onion. This side dish/ appetizer is incredibly tasty and appetite stimulant. Absolutely a great addition to your dinner parties as well as friends and family gatherings.
Servings: for 6 people
Preparation time: 10 min
Cooking time: 25 mins
- 1/2 pound pancetta, diced
- 1/2 small yellow onion, diced (about 3/4 cup)
- 6 garlic cloves, chopped
- 1/2 teaspoons fine sea salt, divided, plus more to taste
- 2 pounds cherry tomatoes
- Toasted country bread,
- for serving Fresh ricotta cheese
Over medium heat, Cook pancetta in a large frying pan, stir to avoid sticking, until fat is rendered, for 10 minutes.
Add onion, garlic, and 1/4 teaspoon salt, and cook, keep stirring , for about 5 minutes.
Once the onion is translucent, Add tomatoes and remaining 1/4 teaspoon salt, and cook, toss and shake the pan to coat tomatoes in pancetta fat, until tomatoes outbreak, about 8 minutes.
Once the juices and fat emulsify turn off the heat. Season to taste .
Spread toast with ricotta, and Garnish with tomato mixture. Serve immediately; warm and fresh