Tomatador Sardini Crostini
Rated 5.0 stars by 1 users
Category
Appetizers
Cuisine
European
Servings
2
Prep Time
10 minutes
Cook Time
15 minutes
Sardines and other tinned fish are swimming up the trend charts right now. Turn them into a proper chef snack with olive oil–packed sardines, blistered tomatoes, shallots, and Tomatador-soaked bread. Smoked paprika, tomato powder, garlic, and quickly sautéed sardines build a zesty, layered bite that’s simple enough for a weeknight staple.
Author:Chef Christian Gill
Ingredients
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1 Tin Jose Andres FishSnax Sardines in Olive Oil
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2 slices thick Italian white bread
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1 tbsp Tomatador
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1 cup Cherry Tomatoes
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1 Thinly Sliced Shallot
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¼ cup finely chopped Italian parsley
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1 tbsp Lemon Zest
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Juice of 1 lemon
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2 tbsp Extra Virgin Olive Oil
Directions
Over high heat, bring 2 tbsp of extra virgin olive oil to a shimmer in a large sauté pan.
Add cherry tomatoes and blister/saute for 2 minutes.
Add shallots and Tomatador and continue to saute for 2 additional minutes.
Remove from skillet and set aside in heatproof container. Return skillet to stove and add 1 tbsp of olive oil.
Open sardines and remove spines from all sardines.
Once oil is shimmering, add sardines and oil from tin to the skillet and sauté for 1 minute.
Squeeze lemon juice into skillet.
fold together and remove from heat and place in container.
Return skillet to the stove over medium heat and add two pieces of Italian white bread face down.
Let bread soak up seasoned drippings and oil for 1-2 minutes until lightly toasted.
Remove from skillet, place face up on plate.
Add blistered tomatoes and shallots, then sardines, then parsley.
Finish with lemon zest. Don’t share
