Red Onion Marmalade, Anchovy And Swiss Chard Flatbread Crostini

1. 1

   Heat the oil in pan over medium heat, add the onions and cook until soft and translucent. Add the sugar and continue to cook until the onion mixture resembles marmalade. Add the achovies and cook until melted. Remove pan from the heat and allow the mixture to cool.

2. 2

   Blanch the chard leaves in boiling water for one minute and drain.

3. 3

   To make the pickled stems: bring the red wine vinegar and sugar to a low boil in a small saucepan. Once the sugar has dissolved, add the chard stems and turn off the heat. Allow the stems to pickle for about 15 minutes.

4. 4

   Spread the onion mixture onto the toasted bread and top with the blanched chard leaves. Sprinkle with the pickled stems and serve

* Per serving · 4 servings · Values may vary.