Sardinecrostini with aioli and onion chutney

Name: sardinecrostini with aioli and onion chutney
Cook time: 20 min
Total time: 58 min
Yield: 16
Ingredients: 150 g Red onion; 1 el traditional olive oil; 75 ml Red wine vinegar; 35 g light caster sugar; 1 ciabatta bake off bread; 240 g sardines in olive oil; 4 el Aioli; 37,5 g chard

Somewhat different! Crostini from the oven with sardines, chard, aioli and onion chutney.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Cut the red onions into half rings. Heat the oil in a saucepan and fry the onion for 5 minutes on medium heat.
Add wine vinegar and sugar and cook gently for 10 minutes. Allow to cool for about 30 minutes.
Preheat the oven to 200 ºC.
Cut the ciabatta caps and cut the bread into 16 slanted slices. Place on a griddle covered with parchment paper.
Drain the sardines and collect the oil. Drizzle the bread with 2 tbsp of the collected oil.
Bake the crostini in the middle of the oven in about 8 minutes until golden brown and crispy.
Meanwhile, halve the sardines and remove the bone.
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.