4 tablespoons of olive oil
4 slices of Italian round bread (75g each)
9 medium onions (900g), thinly sliced
4 anchovy fillets in brine, drained (12g)
16 whole black olives, pit removed
4 tablespoons of olive oil
4 slices of Italian round bread (75g each)
9 medium onions (900g), thinly sliced
4 anchovy fillets in brine, drained (12g)
16 whole black olives, pit removed
Heat 1 tablespoon of olive oil in a large skillet over medium heat and toast the bread slices on one side
Transfer to a baking sheet and reserve
Reduce heat and add remaining oil
Add onions and sauté, stirring occasionally, until they reach a paste-like consistency (about 1 hour)
Preheat oven to 350°F (medium)
Spread the onions over the untoasted side of the bread slices and bake for about 10 minutes
Distribute anchovies and olives over the toasted crostini
Serve immediately.
