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🍽️ Crispy Paprika Crostini with Sardines

184 kcal · 30 min · 4 servings

Ingredients

• 250 g baguette (0.5 baguettes)
• 9 tbsp olive oil
• 2 thin slices air-dried beef ham (e.g. bresaola)
• 4 garlic cloves
• 100 g dried tomatoes (packed in oil)
• 120 g grilled bell peppers (packed in oil)
• salt
• pepper
• 2 sprigs basil
• 600 g small, fresh sardines (ready for cooking, 12 small, fresh sardines)
• fleur de sel

Instructions

1. 1. Slice the baguette diagonally into 12 equal pieces.
2. 2. Heat 4 tablespoons of oil in a large non-stick pan.
3. 3. Fry the baguette slices in batches over medium heat until crispy on both sides.
4. 4. Place the toasted slices on kitchen paper to absorb excess oil.
5. 5. Add 2 tablespoons of oil to the same pan.
6. 6. Fry the ham over medium heat for 2 to 3 minutes until crispy.
7. 7. Place the ham on kitchen paper to drain and let it cool completely.
8. 8. Crumble the cooled ham into small pieces using your fingers.
9. 9. Peel the garlic cloves.
10. 10. Shave 3 cloves thinly using a truffle slicer.
11. 11. Fry the garlic slices in 1 tablespoon of olive oil until golden yellow.
12. 12. Remove the garlic slices and let them drain on kitchen paper.
13. 13. Pat the drained tomatoes and bell peppers dry with kitchen paper.
14. 14. Chop the tomatoes and bell peppers roughly.
15. 15. Place the vegetables and the remaining garlic clove into a tall container.
16. 16. Blend the mixture into a smooth paste using a hand blender.
17. 17. Add a little olive oil if necessary.
18. 18. Season the paste with salt and pepper to taste.
19. 19. Wash the basil and shake it dry.
20. 20. Pluck the basil leaves from the stems.
21. 21. Finely chop 2 to 3 leaves.
22. 22. Stir the chopped basil into the vegetable paste.
23. 23. Cut off the heads of the sardines.
24. 24. Pull out the central bones from each fillet half down to the tail and cut them off.
25. 25. Carefully separate the fillets.
26. 26. Rinse the fillets well on both sides.
27. 27. Pat the sardine fillets dry with kitchen paper.
28. 28. Lightly salt the sardine fillets.
29. 29. Fry the fillets in the remaining hot oil for about 1 minute on each side over medium heat.
30. 30. Spread the paprika-tomato paste onto the toasted baguette slices.
31. 31. Place the fried sardine fillets on top.
32. 32. Season with fleur de sel (fine sea salt).
33. 33. Sprinkle the ham crumbs over the top.
34. 34. Garnish with the remaining basil leaves and the roasted garlic.

Nutrition per serving

• kcal: 184
• Protein: 9 g · Fett/Fat: 10 g · Carbs: 13 g