While driving this morning, I decided to listen to an old Splendid Table podcast where I heard an interesting interview with Barton Seaver. In this interview he talks about the many options we have when it comes to sustainable seafood. But what made me stop and rewind were his comments about sardines and how he likes to eat them.
I said to myself, I like this guy. Anyone who can speak about sardines with such passion is my friend. You see, I have a lot of love affairs with different foods and drinks, but my love affair with sardines is something I have kept a secret until today.
I love sardines with white rice or on a sandwich with tomatoes. Canned sardines from Spain and Portugal have a special place in my pantry. So now that the secret is out, here’s a special recipe for all of the secret sardines lovers out there. Enjoy!
Tomato and Sardine Crostini
Adapted from Joy Skipper’s recipe
- 1 (4.25 oz.) can sardines in olive oil, well drained
- 15 heirloom cherry tomatoes, whole, halved or quartered if large
- 1 small avocado, diced
- 1 tablespoon lemon juice
- 1/2 baguette, sliced 1/4 inch thick (about 10 slices)
- 1 garlic clove, peeled
- 2 tablespoons pine nuts, toasted
In a medium bowl gently place the sardines and break them up a bit.
In a separate bowl combine the tomato, avocado and dress with lemon juice, season to taste.
When ready to serve rub the bread slices with the peeled garlic.
Spoon a little of the tomato and avocado mixture onto each slice of bread and top with a few pieces of sardines. Sprinkle with toasted pine nuts.