Crostini recipe with mackerel and caramelized onion
A simple and delicious finger food, and very original, perfect to accompany an aperitif summer or to start a fish dinner.
Ingredients
- 1/2 baguette or loaf of your choice to toast
- 1 jar of Orlando mackerel in extra virgin oil
- 1 red onion
- 1 glass of sweet red wine
- 3-4 tablespoons vinegar
- 1-2 tablespoons sugar
- salt to taste
Instructions
- Cut the baguette into slices approximately 2 cm thick. Toast the slices in
- oven with grill for about two minutes per side.
- Cut an onion into slices and fry them with a drizzle of
- extra virgin olive oil of the tuna, in a pan over a very low heat.
- Add a glass of red wine and continue cooking
- onion, with lid and over low heat, for another 10 minutes.
- Remove the lid, add a splash of vinegar, one or two
- spoons of sugar and salt to taste.
- Cut the mackerel fillets into small slices.
- Assemble the croutons by placing the caramelized onions on top of the bread
- and grilled mackerel steaks on top of onions. Garnish with basil leaves.
- Serve the crostini with glasses of sparkling wine
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