Egg Salad Crostini with White Anchovies
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 large onion, thinly sliced
- Kosher salt and freshly ground pepper
- 1 thin baguette, sliced 1/4 inch thick
- 1 large garlic clove, halved
- 6 large eggs, at room temperature
- 1 tablespoon finely chopped chives
- 1 teaspoon white wine vinegar
- 24 white anchovy fillets or pickled herring pieces—drained, patted dry and halved crosswise
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