Lisbon Spread The Word
Smooth Sardine Pâté and Roasted Bell Pepper Crostini
35 minutes
Serves 4
DinnerPortugueseGluten-freeNut-freeSoy-free
Herb's take
Portuguese cuisine is famous for its love affair with the sea, and nothing captures that spirit better than sardine pâté. This recipe teaches the art of making a silky, punchy spread while getting that true roasted pepper flavor on your crostini.
Equipment needed
- Food processor
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425°F. Line a baking sheet with foil.
- 02Cut the red and yellow bell peppers in half, remove seeds and stems, and arrange cut side down on the baking sheet. Brush with 1 tablespoon of olive oil.
- 03Roast the peppers for 20 to 25 minutes, until skins are blistered and charred. Transfer to a bowl and cover to steam for 10 minutes.
- 04While peppers roast, brush the bread slices lightly with olive oil on both sides and lay on another baking sheet.
- 05Toast the bread in the oven for 7 to 9 minutes, flipping halfway, until crisp and golden. Set aside to cool.
- 06Peel the skins off the roasted peppers and slice them into thin strips.
- 07Drain the canned sardines, reserving the oil. In a food processor, combine sardines, cream cheese, 1 tablespoon reserved sardine oil, lemon zest, 2 teaspoons lemon juice, Dijon mustard, 2 tablespoons parsley, minced garlic, and smoked paprika. Blend until smooth and creamy.
- 08Taste the pâté and adjust seasoning with salt, pepper, and more lemon juice if needed.
- 09Spread a generous layer of sardine pâté on each crostini. Top with a few strips of roasted peppers and sprinkle with the remaining parsley.
- 10Arrange on a platter and serve immediately.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.