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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Present this classic French onion, anchovy, and olive pie in miniature form. Make the tart shells and the filling a day ahead, and store separately in airtight containers-the shells at room temperature, and the filling in the refrigerator. Assemble at the party or dinner. Use trimmed crusts to make fresh breadcrumbs: Place in a food processor and process to form coarse crumbs. Freeze in a zip-top plastic bag for up to 6 months. Ingredients:
1 tablespoon olive oil |
10 cup thinly vertically sliced onion (about 4 medium) |
1/4 teaspoon salt |
3 canned anchovy fillets, chopped |
1/4 cup balsamic vinegar |
1 teaspoon chopped fresh thyme |
1/4 cup niçoise olives, pitted and chopped |
24 (1/2-ounce) slices very thin white bread (such as pepperidge farm) |
cooking spray |
1/4 teaspoon fresh thyme leaves |
Directions:
1. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 10 minutes. Stir in salt and anchovies; sauté 10 minutes. Stir in vinegar and chopped thyme. Reduce the heat to medium-low; cook 3 minutes or until liquid is absorbed, stirring frequently. Stir in olives. Cool to room temperature.
2. Preheat oven to 375°.
3. Trim crusts from bread; reserve crusts for another use. Lightly coat both sides of bread with cooking spray. Place 1 slice into each of 24 miniature muffin cups, pressing bread into pan to form cups (bread tips will stick up). Bake at 375° for 10 minutes or until dry and golden. Carefully remove the bread cups from pan; cool on a wire rack. Spoon 1 heaping tablespoon onion mixture into each bread cup. Sprinkle evenly with whole thyme leaves.
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