Ingredients
- Serves 6
- 2 red onions, finely sliced
- Splash of red wine vinegar
- 30g semi-sundried tomatoes
- 8 anchovy fillets, drained
- Chopped parsley
- 1 tsp fresh rosemary, chopped
- 100g mascarpone cheese
- 6-8 generous slices of sourdough
- Capers to garnish
In a bowl marinate the onions in the vinegar and set aside for about half an hour. Next, in a blender, whizz together the remainder of the ingredients except the bread. To serve, either char the bread briefly on a chargrill pan, or toast it until golden. When the toast is cool, top with the mascarpone mix and garnish with the onions and a few capers.
