Bruschetta with onion marmalade, anchovies and olives

A great appetizer or dinner of toasted baguette slices smeared with Bertolli butter and olive oil, garnished with onions, anchovies and sliced olives. The baguettes are garnished with rocket or watercress.

Ingredients:

Rule for 6 servings: 6 pieces of baguette or other Italian bread 6 pcs of anchovies 500 g of onions (red) 250 ml red dry wine 1 tsp dark sugar Bertolli with butter and olive oil aceto balsamic vinegar arugula or watercress freshly ground pepper garlic clove olive kalamata sea salt olive oil

Procedure:

1. Heat 3 tablespoons of olive oil in a large pan and put in the onion cut into wedges, after about 10 minutes add salt and pepper
2. Pour in 250 ml of wine, splash with balsamic vinegar and add a teaspoon of dark sugar, cook until the liquid evaporates and the onions caramelise, approximately another 45 to 50 minutes, ideally prepare the onions the day before
3. Toast the baguette, cut into centimetre-long slices, in a preheated oven at 200 °C
4. After removing from the oven, rub with a clove of garlic
5. Brush the slightly cooled slices of bread with Bertolli butter and olive oil, layer the onions, anchovies, sliced olives and garnish with rocket or watercress.

Recommendation:

You can also prepare the onion salad in this way. It will keep for several weeks in the fridge.

Note:

Source: www.unilever.cz

anchovies and olives