Cured Sardine Toasts with Red Pepper and Basil

Name: Cured Sardine Toasts with Red Pepper and Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds small whole sardines, filleted, about 24 pieces; 1 orange, unpeeled and thinly sliced; 1/2 cup sherry vinegar; 2 tablespoons white sherry; 4 garlic cloves, minced; 2 bay leaves, crumbled; 1 teaspoon sugar; 1 teaspoon sea salt; Extra-virgin olive oil; 5 red bell peppers; 1 1/2 teaspoons sweet paprika, preferably Spanish; Sea salt and freshly ground black pepper; 1 baguette, sliced into 24 (1-inch) circles; 1 bunch fresh basil; 1/2 cup pine nuts, toasted and ground

Servings: persons

2 pounds small whole sardines, filleted, about 24 pieces
1 orange, unpeeled and thinly sliced
1/2 cup sherry vinegar
2 tablespoons white sherry
4 garlic cloves, minced
2 bay leaves, crumbled
1 teaspoon sugar
1 teaspoon sea salt
Extra-virgin olive oil
5 red bell peppers
1 1/2 teaspoons sweet paprika, preferably Spanish
Sea salt and freshly ground black pepper
1 baguette, sliced into 24 (1-inch) circles
1 bunch fresh basil
1/2 cup pine nuts, toasted and ground

1
Arrange the sardines in a single layer, flesh side down, in a shallow dish.
2
Lay the orange slices on top of the sardines.
3
Mix together the sherry vinegar, sherry, garlic, bay leaves, sugar, salt, and a 4-count of oil.
4
Pour the marinade over the sardines and oranges; cover and let cure in the refrigerator for 30 minutes.
5
Preheat the broiler.
6
Pull out the tops of the red peppers; then cut them in half lengthwise and remove the seeds.
7
Place the peppers on a cookie sheet, skin side up, and broil for about 10 minutes to let them really char and blister.
8
Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins; then peel.
9
Slice the peppers into 3-inch pieces and toss with the paprika and a 4-count of oil.
10
Season the pepper strips with salt and pepper.
11
Preheat the oven to 350F.
12
Brush each side of the bread slices with oil and place on a cookie sheet.
13
Bake for 10 minutes, until toasty and golden.
14
To put these beauties together, lay a piece of roasted pepper on each toasted bread slice.
15
Stick a large basil leaf on top.
16
Remove the sardine slices from the orange marinade and slice them in half so they will fit nicely on the toasted bread.
17
Lay the sardines, skin side up, across the basil.
18
Finish it up with a sprinkle of toasted pine nuts and serve.
19
This truly is the perfect bite!

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds small whole sardines, filleted, about 24 pieces, 1 orange, unpeeled and thinly sliced, 1/2 cup sherry vinegar, 2 tablespoons white sherry, and more.

Yes, Cured Sardine Toasts with Red Pepper and Basil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!