Present this classic French onion, anchovy, and olive pie in miniature form. Make the tart shells and the filling a day ahead, and store separately in airtight containers--the shells at room temperature, and the filling in the refrigerator. Assemble at the party or dinner. Use trimmed crusts to make fresh breadcrumbs: Place in a food processor and process to form coarse crumbs. Freeze in a zip-top plastic bag for up to 6 months.
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- Calories: 122
- Calories from fat: 30%
- Fat: 4g
- Saturated fat: 0.4g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 0.4g
- Protein: 2.9g
- Carbohydrate: 18.3g
- Fiber: 1.8g
- Cholesterol: 1mg
- Iron: 0.8mg
- Sodium: 281mg
- Calcium: 39mg
- 1 tablespoon olive oil
- 10 cup thinly vertically sliced onion (about 4 medium)
- 1/4 teaspoon salt
- 3 canned anchovy fillets, chopped
- 1/4 cup balsamic vinegar
- 1 teaspoon chopped fresh thyme
- 1/4 cup niçoise olives, pitted and chopped
- 24 (1/2-ounce) slices very thin white bread (such as Pepperidge Farm)
- Cooking spray
- 1/4 teaspoon fresh thyme leaves
- Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 10 minutes. Stir in salt and anchovies; sauté 10 minutes. Stir in vinegar and chopped thyme. Reduce the heat to medium-low; cook 3 minutes or until liquid is absorbed, stirring frequently. Stir in olives. Cool to room temperature.
- Preheat oven to 375°.
- Trim crusts from bread; reserve crusts for another use. Lightly coat both sides of bread with cooking spray. Place 1 slice into each of 24 miniature muffin cups, pressing bread into pan to form cups (bread tips will stick up). Bake at 375° for 10 minutes or until dry and golden. Carefully remove the bread cups from pan; cool on a wire rack. Spoon 1 heaping tablespoon onion mixture into each bread cup. Sprinkle evenly with whole thyme leaves.
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