4 tablespoons of olive oil
4 slices of Italian round bread (75g each)
9 medium onions (900g), thinly sliced
4 fillets of anchovy in can, drained (12g)
16 whole black olives, pitted
4 tablespoons of olive oil
4 slices of Italian round bread (75g each)
9 medium onions (900g), thinly sliced
4 fillets of anchovy in can, drained (12g)
16 whole black olives, pitted
In a large skillet, heat 1 tablespoon of olive oil over medium heat and toast the bread slices on one side
Transfer to a baking sheet and reserve
Reduce heat and add the remaining oil
Add the onion and cook, stirring occasionally, until it has a purée-like consistency (about 1 hour)
Preheat oven to 180°C (medium)
Spread the onion over the untoasted side of the bread slices and place in the preheated oven for about 10 minutes
Distribute the anchovies and olives over the toasted crostini
Serve immediately
(437 calories per serving)
