Slice 6 thin rounds of goat cheese, place them separated on plastic wrap on a plate or board, and freeze for 20-30 minutes. This helps them hold their shape when frying.

Meanwhile, finely chop the onion. In a skillet, add 2 tablespoons of extra virgin olive oil and the butter over very low heat.

Once the butter melts, add the onion. Cook on very low heat, stirring occasionally, for about 20-25 minutes until soft and translucent. Add the brown sugar and stir well for about 5 minutes. Remove and set aside; it will become crisp as it cools.

Slice the blood sausage and take the cheese out of the freezer. Put a little flour on a plate and lightly coat the blood sausage slices.

Lightly coat the goat cheese slices in flour and fry for a few seconds on each side. Set aside.

Cut the bread slices, toast them in a toaster, and arrange on a platter. Drizzle with a little extra virgin olive oil.

Add a few arugula leaves, then the blood sausage, then the goat cheese.

Top with a little of the reserved caramelized onion.

Enjoy!