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Sardinecrostini with aioli and onion chutney
Somewhat different! Crostini from the oven with sardines, chard, aioli and onion chutney.
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Ingredients
Directions
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Cut the red onions into half rings. Heat the oil in a saucepan and fry the onion for 5 minutes on medium heat.
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Add wine vinegar and sugar and cook gently for 10 minutes. Allow to cool for about 30 minutes.
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Preheat the oven to 200 ºC.
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Cut the ciabatta caps and cut the bread into 16 slanted slices. Place on a griddle covered with parchment paper.
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Drain the sardines and collect the oil. Drizzle the bread with 2 tbsp of the collected oil.
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Bake the crostini in the middle of the oven in about 8 minutes until golden brown and crispy.
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Meanwhile, halve the sardines and remove the bone.
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Let the onion chutney drain in a sieve. Brush the crostini with the aioli and toppice each crostini with a few leaves of chard, half a sardine and some onion chutney.
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Nutrition
125Calories
Sodium5% DV120mg
Fat11% DV7g
Protein8% DV4g
Carbs3% DV10g
Fiber4% DV1g
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