Charred onion bruschetta
- 3 small-medium brown onions, peeled
- 3 tbs. extra virgin olive oil
- 2 anchovies
- 3-4 sages leaves
- ½ tsp. good quality balsamic vinegar
- 70g pinenuts, toasted and roughly chopped
- 1 small garlic clove
- 6 slices of sourdough
- Pecorino, for garnish
Preheat a BBQ to high and place the whole onions on the grill and cook until black all over. Alternatively, pierce each onion with a fork and blacken over on an open flame of a gas-stove top. Once blackened, wrap in foil and cook in the oven for 30 minutes to soften.
Once cool enough to handle, remove the majority of the outer layer (a little black is ok). In a mortar and pestle, add the anchovies, sage and the oil and bruise until fragrant. Now add the roughly chopped onions along with a pinch of salt and pepper and pound until a rough paste forms. Add the balsamic.
Char grill the sourdough on both sides. Lightly wipe the hot toast with a little garlic. Spoon the onion mixture over the bread and then sprinkle on the pinenuts and pecorino.
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