- For 4 person
- Preparation 20 min.
- Difficulties Easy
In a saucepan, melt the two onions in the unsalted butter gently and deglaze with apple cider vinegar. Reduce until the liquid evaporates.
Then separate the onion: one natural and one with the olives.
Toaster the bread, add a little compote on each then a circle of Mimolette Vieille d’Isigny Sainte-Mère having taken care to have put the potato circle.
At the last moment, put your toast 5 minutes in the hot oven at 170 ° then serve as an aperitif. Decorate the toast, if you wish, with a chervil pluche, an apple julienne etc …
Suggestion: you can also make a compote of andouille (2 thin slices of andouille cut into small cubes).