for 30 pieces

Onion confit

1 tbsp	butter
2	red onion, cut into thin rings
¾ dl	red wine
¼ dl	water
½ tbsp	balsamic vinegar
1 tbsp	sugar
2 sprig	thyme
2	juniper berry, crushed
½ tsp	fennel seeds, crushed
¼ tsp	salt
a little	pepper

Crostini

2 tbsp	butter, soft
2 tbsp	thyme leaf, finely chopped
½ tsp	sea salt
1	baguette, cut diagonally into approx. 30 slices

Topping

200 g	Brie, sliced
150 g	boiled pork in slices, halved

How it's done

Onion confit

Heat the butter in a pan. Cover the onions and sauté for approx. 15 mins., stirring occasionally. Pour in the wine and reduce almost completely. Add the water and all the other ingredients up to and including the pepper, simmer over a medium heat for approx. 20 mins., stirring occasionally, allow to cool slightly.

Crostini

Mix the butter with the thyme and salt. Spread the mixture onto the sliced bread, toast in a frying pan for approx. 2 mins. on each side, remove.

Topping

Top the warm crostini with Brie, onion confit and pork.

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