# Lisbon Spread The Word

Smooth Sardine Pâté and Roasted Bell Pepper Crostini

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.

- Serves: 4
- Cook time: 35 minutes
- Cuisine: Portuguese
- Meal: Dinner
- Dietary: Gluten-free, Nut-free, Soy-free
- Canonical: https://cookwithherb.com/r/smooth-sardine-p-t-and-roasted-bell-pepper-crostini-950b81d4
- Image: /api/recipes/image-file?pathname=recipes%2F950b81d4-a5d9-4540-9534-535f044709d7-1790886077805.png

## Ingredients

- 1 red bell pepper
- 1 yellow bell pepper
- 4 tbsp olive oil, plus extra for brushing
- 8 slices country bread, sliced 1/2-inch thick
- 1 can (4.4 oz) canned sardines in olive oil
- 4 oz cream cheese, softened
- 1 lemon, zested and juiced
- 1 tsp Dijon mustard
- 3 tbsp fresh parsley, chopped
- 1 clove garlic, minced
- 1/2 tsp smoked paprika

## Instructions

1. Preheat your oven to 425°F. Line a baking sheet with foil.
2. Cut 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.
3. Roast the peppers for 20 to 25 minutes, until skins are blistered and charred. Transfer to a bowl and cover to steam for 10 minutes. (Herb says: The steam loosens those pesky skins for fuss-free peeling. Charring also brings out natural sweetness.)
4. While peppers roast, brush the bread slices lightly with olive oil on both sides and lay on another baking sheet.
5. Toast the bread in the oven for 7 to 9 minutes, flipping halfway, until crisp and golden. Set aside to cool.
6. Peel the skins off the roasted peppers and slice them into thin strips.
7. Drain 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. (Herb says: The sardine oil is liquid umami gold. It deepens the sea-kissed flavor of the pâté.)
8. Taste the pâté and adjust seasoning with salt, pepper, and more lemon juice if needed.
9. Spread a generous layer of sardine pâté on each crostini. Top with a few strips of roasted peppers and sprinkle with the remaining parsley.
10. Arrange on a platter and serve immediately.

## Equipment

- Food processor