Pissaladiere baguettes

title="Pissaladiere baguettes"
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(2) Rate it

• 0:20 Prep


• 0:30 Cook


• 
  4 Servings


• Capable cooks

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

Featured in
French recipes, Easy entertaining

Ingredients

• 1 thick baguette


• 30g unsalted butter, melted


• 2 tablespoons olive oil, plus extra to drizzle


• 2 onions, thinly sliced


• 2 tablespoons chopped thyme leaves


• 12 anchovy fillets in oil, drained


• 12 small nicoise or kalamata olives


• 1 tablespoon chopped flat-leaf parsley


• 1 tablespoon finely grated parmesan

Method

• 
  
  
  Step 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.
  
  
  


• 
  
  
  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.
  
  
  

• Author: Valli Little


• Image credit: Andy Lewis


• Publication: Taste.com.au

Source: taste.com.au