INGREDIENTS :

1/3 cup pinenuts

¼ cup Unico Premium Extra Virgin Olive Oil

2 medium size white onions, thinly sliced

salt and freshly ground pepper to taste

15 fresh sage leaves, cut into small pieces (if no fresh sage, use fresh parsley / basil)

¼ cup Unico Red Wine Vinegar

¼ cup sugar

15 small, thin slices toasted or grilled Italian bread

PREPARATION: Preheat oven to 350 degrees. Place the pinenuts on an ungreased cookie sheet and toast in oven until they are lightly golden on both sides, about 6 minutes. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring until the onions are lightly golden and soft, 10 – 12 minutes. Season then add sage, vinegar and sugar. Cook, stirring until the onions have rich, golden color 3 – 5 minutes. Stir in the pinenuts. Taste and adjust seasoning. Cool the onions to room temperature, then spoon over the toasted bread when ready to serve.

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