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Pissaladiere Bruschetta


  • Heat a little oil in a heavy-bottomed pan and gently saute the onions, garlic and thyme until tender. 
  • Turn the heat right down and add a little more oil, if needed, with the tomatoes and olives. Briefly cook and then stir through the basil with ground pepper to taste. 
  • Toast or cook the sourdough on a lightly oiled ridged grill. 
  • To serve, place a piece of toast on individual plates, top with the vegie mixture and arrange anchovies across the top.


  • olive oil
  • 2 onions, finely sliced
  • 1 large garlic clove, crushed
  • ¼ tspn fresh thyme leaves
  • ½ punnet cherry tomatoes, halved or quartered
  • 8 pitted black olives, sliced
  • 6-8 fresh basil leaves, torn
  • freshly ground pepper
  • 4 slices sourdough bread
  • olive oil spray
  • anchovies to taste

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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