A delightful spread of caramelized garlic and onions, paired with crispy crostini, perfect for any occasion.
Heat the olive oil in a saucepan over medium heat.
Use a heavy-bottomed saucepan to ensure even heating.
Add the garlic and onions to the saucepan and cook, stirring occasionally, until softened.
Stir frequently to prevent sticking and ensure even cooking.
Add the anchovy fillets and rosemary to the saucepan, stir to combine, then cover and reduce the heat to low.
Covering the saucepan helps to retain moisture and intensify the flavors.
Cook the mixture on low heat until the onions and garlic are very soft and caramelized.
Low and slow cooking is key to achieving a rich caramelization.
Season the mixture with sea salt and freshly ground black pepper to taste.
Taste the mixture before seasoning to avoid over-salting.
Preheat the grill to high. Slice the baguette into thin pieces and place them on a baking sheet.
Use a serrated knife for clean slices.
Toast the baguette slices under the grill until golden and crispy.
Keep an eye on the bread to prevent burning.
Spread the caramelized garlic and onion mixture onto the toasted baguette slices and serve.
Serve immediately for the best texture and flavor.
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