Pinxtos with red onion compote and Little Willies

Pinxtos with red onion compote and Little Willies
Preparation time: 30 minutes
Makes 10 pinxtos

Ingredients:
3 Vegetarian Butcher Little Willies
10 ciabatta slices (1/3 of an inch thick)
2 red onions
1 tblspn of olive oil
1 tblspn of balsamic vinegar
1 tspn of brown caster sugar
oil to fry in
salt & pepper
10 berries or raspberries
10 tapas sticks

Preparation:
Spread the ciabatta slices with some oil and griddle until browned. Leave to cool before further use.
Peel the onions and slice into thin half rings. Fry the onions in two table spoons of oil on a low heat until softened. Add the vinegar and sugar and leave the compote to reduce on a low heat. Season to taste with salt and pepper.

Fry the Little Willies in two table spoons of oil until nicely browned. Slice the Little Willies diagonally.
Divide the onion compote over the ciabatta slices. Add the sliced Little Willies and add a berry or raspberry. Secure with a tapas stick and serve.