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Smoked beef or pork crostini with onion marmalade

  • Makes 18
Smoked beef or pork crostini with onion marmalade


  • French stick cut into 18x 1cm thick rounds
  • 2 onions, peeled and diced
  • 1 tablespoon olive oil
  • ½ cup chicken stock
  • ¼ cup sherry
  • ¼ cup sugar
  • 2 strips lemon peel
  • 100 gram packet sliced smoked beef or kassler (smoked pork)


  1. Dry the crostini rounds out in the oven until crisp (you can grill or toast these instead).
  2. Heat the olive oil in a saucepan and cook the onions for 2-3 minutes, stirring constantly.
  3. Add the chicken stock, sherry, sugar and lemon. Bring to the boil, then reduce heat and simmer for 30-40 minutes - until the liquid has evaporated. Allow to cool and store in the fridge, but always allow the mixture to come to room temperature before serving. Remove the lemon rind.
  4. To serve, drizzle a little olive oil over each crostini and spread the onion marmalade on top, along with a slice of smoked beef or kassler. Garnish with fine slices of lemon and parsley if you like.

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