Ingredients
- 30g unsalted butter
- 2 tablespoons olive oil, plus extra to drizzle
- 2 large onions, thinly sliced
- 6 anchovy fillets, roughly chopped
- 1 tablespoon thyme leaves
- 1 baguette, cut in half horizontally
- 40g pitted kalamata olives
- 1/2 cup (40g) grated parmesan
- Salami, olives and salad, to serve
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1.
Preheat oven to 200°C. Heat half the butter with the oil in a large frypan over medium heat. Add onion, anchovies and thyme and cook, stirring occasionally, for 20 minutes or until soft and caramelised.
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2.
Brush baguette halves with remaining butter. Sit each piece in a ‘basket’ of scrunched foil (to stabilise) on a baking tray. Top each with onion, dot with olives, drizzle with oil, then sprinkle with cheese. Bake for 10 minutes or until golden. Serve with salami, olives and salad.
