Fish Easy French

Pissaladiere baguettes

Name: Pissaladiere baguettes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: /french
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

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

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

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.