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15 minutes
30 minutes
45 minutes
- 30g unsalted butter
- 36.40 gm olive oil, plus extra to drizzle
- 2 large onions, thinly sliced
- 6 anchovy fillets, roughly chopped
- 20.00 ml thyme leaves
- 1 baguette, cut in half horizontally
- 40g pitted kalamata olives
- Salami, to serve
- Olives, to serve
- Salad, to serve
- Preheat the oven to 200°C. In a large frypan over medium heat, combine half the butter with the oil. Sauté the onion, anchovies, and thyme for 20 minutes, stirring occasionally, until they are soft and caramelized.
- Spread the baguette halves with the remaining butter. Place each piece in a foil 'basket' on a baking tray for stability. Top with onion, olives, drizzle with oil, sprinkle with cheese. Bake for 10 minutes or until golden. Serve with salami, olives, and salad.
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