Pissaladiere baguettes

These French bistro-inspired baguettes make a simple yet elegant starter or light meal.

Recipe «Pissaladiere baguettes» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 thick baguette, 30g unsalted butter, melted, 2 tbsp olive oil, plus extra to drizzle, 2 onions, thinly sliced, 2 tbsp chopped thyme leaves , 12 anchovy fillets in oil, drained, 12 small nicoise or kalamata olives, 1 tbsp chopped flat-leaf parsley , 1 tbsp finely grated parmesan.

Ingredients:

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

Instructions

1. Preheat oven to 180°C. 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.
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.
3. Scatter with parsley and parmesan, drizzle with extra oil, then cut into thick slices and serve.