Cured Sardine Toasts with Red Pepper and Basil

Name: Cured Sardine Toasts with Red Pepper and Basil
Yield: makes 24 pieces
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

December 9, 2011

This hors d’oeuvre is straight from the tapas bars of southern Spain. A few of these with a glass of sangría and I’m in heaven. It’s important to have your local fish guy fillet the sardines for you and save yourself the hassle. Spanish paprika is truly an underrated spice—it has a very satisfying smoky flavor that intensifies the taste of the roasted peppers. I have been experimenting with it in everything lately because I love its depth.

Recipe notes

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