Charred Onion Bruschetta
Charred Onion Bruschetta
Here's a small bite recipe perfect for pre-dinner chit chat by Justine Schofield from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Grilling
  • Cooking Time 60 minutes
  • Yield 6 servings
  • 3 small-medium brown onions, peeled
  • 3 tablespoons extra virgin olive oil
  • 2 anchovies
  • 3-4 sages leaves
  • ½ teaspoon good quality balsamic vinegar
  • 70 grams pinenuts, toasted and roughly chopped
  • 1 small garlic clove
  • 6 slices of sourdough
  • Pecorino, for garnish
  1. Preheat the oven to 200C.
  2. 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.
  3. 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.
  4. 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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