1 T. Olive Oil
10 C. thinly vertically sliced Onion (about 4 medium)
1/4 tsp. Salt
3 canned Anchovy Fillets, chopped
1/4 C. Balsamic Vinegar
1 tsp. chopped fresh Thyme
1/4 C. nicoise Olives, pitted and chopped
24 slices very thin white Bread (1/2oz. per slice)
Cooking Spray
1/4 tsp. fresh Thyme Leaves

Heat olive oil in a large nonstick skillet over medium high heat. Add onion and sauté 10 minutes. Stir in salt and anchovies and sauté 10 minutes more. Stir in vinegar and chopped thyme. Reduce heat to medium low, cook 3 minutes or until liquid is absorbed, stirring frequently. Stir in olives and cool to room temperature. Preheat oven to 375 degrees. Trim crusts from bread; reserve crusts for another use. Lightly coat both sides of each slice with cooking spray. Place one slice into each of 24 mini muffin cups, pressing bread into pan to form cups (bread tips will stick up). Bake for 10 minutes or until dry and golden. Carefull remove bread cups from pan and cool on a wire rack. Spoon 1 heaping T. onion mixture into each bread cup. Sprinkle evenly with whole thyme leaves.

Yield: 12 servings
Serving Size: 2 tarlets

Calories: 122
Fat: 4g
Fiber: 1.8g