Pissaladiere baguettes

Pissaladiere baguettes

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  • 0:20 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

These French bistro-inspired baguettes make a simple yet elegant starter or light meal.

Featured in
French recipes, Easy entertaining


  • 1 thick baguette
  • 30g unsalted butter, melted
  • 2 tablespoons olive oil, plus extra to drizzle
  • 2 onions, thinly sliced
  • 2 tablespoons chopped thyme leaves
  • 12 anchovy fillets in oil, drained
  • 12 small nicoise or kalamata olives
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon finely grated parmesan


  • Step 1
    Preheat oven to 180°C. Using a bread knife, slice a 1cm strip lengthways off the top of the baguette. Scoop out the soft bread centre. Brush the baguette all over with butter and place on a baking tray.
  • Step 2
    Place oil in a frypan over medium-low heat. Cook onion with a pinch of salt, stirring occasionally, for 20 minutes or until soft and golden. Stir through the thyme. Fill the baguette with onion mixture and top with anchovies in a criss-cross pattern. Dot with olives and bake for 10-12 minutes until golden and crisp.
  • Step 3
    Scatter with parsley and parmesan, drizzle with extra oil, then cut into thick slices and serve.

  • Author: Valli Little
  • Image credit: Andy Lewis
  • Publication: Taste.com.au

Source: taste.com.au


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