Cheats Bokkoms Pissaladière on a Baguette Recipe
A South African twist on the French classic. Slow-cooked onions and bokkoms on a toasted baguette, finished with a dusting of finely grated bokkom and black olives. Serves 4 as a snack or starter.
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Ingredients
- 1 medium baguette cut in half horizontally
- A generous splash of olive oil
- 4 large white onions peeled and thinly sliced
- 6 garlic cloves finely chopped or crushed
- 2 tsp fresh thyme leaves
- 3 bay leaves optional
- 3 to 4 Tbsp finely chopped bokkom approximately 1 small bokkom, plus extra for grating
- A small handful of pitted black Kalamata olives halved (approximately 8 to 10)
- Micro greens to serve optional
Instructions
- Heat a generous amount of olive oil in a medium pan over medium heat. Add the onions, garlic, thyme and chopped bokkom. Reduce the heat and cook slowly for 20 to 25 minutes, stirring regularly, until the onions are very soft and lightly golden. Do not let them brown. Season with a little white pepper.
- Preheat the oven to 180°C (350°F).
- Slice the baguette in half lengthways and divide the onion mixture evenly between the two halves, spreading it in a generous layer. Dot the olive halves along the top.
- Bake for 20 to 25 minutes until golden and crisp.
- Finish with a very fine dusting of grated bokkom using a microplane, and scatter over micro greens if using. Serve immediately.
Notes
Add the bokkoms gradually and taste as you go. They are intensely salty and a little goes a long way. Finely grating the bokkom on a microplane for the garnish removes any textural concern and gives a clean, savoury finish. If you cannot find bokkoms, substitute with anchovies using the same quantity.
Storage: Best eaten immediately while the baguette is still crisp. Leftover onion mixture keeps in the fridge in an airtight container for up to 3 days and can be reheated gently before using.
Servings: 2