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Pissaladiere baguettes

1 thick baguette 30g unsalted butter, melted 2 tbs olive oil, plus extra to drizzle 2 onions, thinly sliced 2 tbs chopped thyme leaves 12 anchovy fillets in oil, drained 12 small nicoise or kalamata olives 1 tbs chopped flat-leaf parsley 1 tbs finely grated parmesan Log in to add to My Shopping List


Step 1 Preheat oven to 180C. Using a bread knife, slice a 1cm strip lengthways
off the top of the baguette. Scoop out the soft bread centre. Brush the baguette all over with butter and place on a baking tray.

Step 2 Place oil in a frypan over medium-low heat. Cook onion with a pinch of
salt, stirring occasionally, for 20 minutes or until soft and golden. Stir through the thyme. Fill the baguette with onion mixture and top with anchovies in a criss-cross pattern. Dot with olives and bake for 10-12 minutes until golden and crisp.

Step 3
Scatter with parsley and parmesan, drizzle with extra oil, then cut into thick slices and serve.