This Chestnut Dip (or Bruschetta) with caramelized onions, pancetta, rosemary, nutmeg, and orange is a festive and tasty seasonal appetizer. Make sure to make a large butch to enjoy during a long and relaxed holiday season.Jump to Recipe
Hey folks – how are you doing? I am fine, too, thanks for asking.
It is almost the mid of November. And here in Canada, Remembrance Day, which was yesterday, is an unofficial date when everything Christmas is considered appropriate. (About 7-8 years ago, there was a huge conversation condemning a huge number of stores who had decorated their buildings before Remembrance Day. This “campaign” seemed to be effective, and I have not really seen / heard Christmas attributes, except merchandise itself, before November 11 since that.)
Hence, today I heard Christmas music playing in the store and on radio. And I no longer should be embarrassed to post festive recipes. (If you missed, I published my first holiday recipe earlier this week – Brussels Sprouts with Pancetta and Chestnuts.)
This Chestnut Dip (or Bruschetta) is super easy and quick to make and so great to enjoy around the holidays. It is made of caramelized onions, chestnuts, pancetta, and seasonal aromatics such as rosemary, nutmeg, and orange zest. Enjoy it on your bruschetta, as a dip or even as a side.
You can totally make it in advance and keep refrigerated for up to a week. Just simply preheat it in a microwave or onto a pan over low-medium heat for a minute or two before serving. You may eat it cold, but I prefer room temperature or even slightly warm (the dip has a high amount of fats which may not be pleasant when solidified.)
As you can see, I opted for a chunky version. However, if you prefer, you can use an immersion blender to pulse it to archive the desirable consistency.
More Savoury Chestnut Recipes
Looking for more festive savoury ideas for Thanksgiving or Christmas? You have chosen the right place then! :)
I hope you like this Chestnut Dip, and you will give them a try soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Chestnut DipCourse: Appetizers, Sides
This Chestnut Dip (or Bruschetta) with caramelized onions, pancetta, rosemary, nutmeg, and orange is a festive and tasty seasonal appetizer.
4 medium sweet onions, sliced
125-150 gr. pancetta, cubed
300-350 gr. cooked peeled chestnuts
1 tsp. olive oil
1 tbsp. butter + 1 tsp. more, optional
1/2 tbsp. pomegranate molasses (or maple syrup or honey)
1/2 tbsp. balsamic vinegar
1/2 to 2/3 tbsp. minced rosemary
1/2 whole nutmeg, grated
juice and zest of one medium orange
salt and pepper, to taste
- Heat a large pan over low-medium heat with 1 tsp. olive oil and 1 tbsp. butter. Add the onions, slightly season with the salt and pepper, and cook, stirring often, for about 10-12 minutes, until they are soft and slightly turning beige colour but not browning. If necessary, reduce the heat to lowest.
- Add the pancetta, rosemary, and nutmeg and cook for another 10 minutes.
- Stir in the pomegranate molasses (maple or honey) and balsamic vinegar. Cook 1 minute.
- Crumble the chestnuts and stir in, cook for 1 minute.
- Add in the orange zest and juice. Simmer for about 4-5 minutes. Try and adjust the seasoning, if necessary. Optionally, you can add another spoon of butter for a silkier and richer texture.
- Off heat and allow to cook ~10-15 minutes before serving. In my opinion, it is best to serve it slightly warm or at room temperature, but you may like it even cold. Enjoy on bruschetta, as a dip or even a side. Keep the leftovers refrigerated in a container for up 5 days.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.