Wednesday, February 6, 2013


Recipe from Something Elegant Catering....


Wine Suggestion:  Serve this with a nice crisp Sauvignon Blanc from California or for value, try it with La Croix  Gratiot Picpoul de PInet at $9.99 a bottle

Makes about 8 to 10 toasts

4 tablespoons extra virgin olive oil   ***
2 tablespoons chopped flat-leaf parsley
1 scant tablespoon sherry wine vinegar   ***
salt and freshly ground pepper
2 cans Cole's Portuguese Sardines, packed in olive oil  ***
1 large, firm ripe Hass avocado
1 Tribeca Oven baguette    ***
2 scallions or 1 small shallot, cut lengthwise into thin strips about 1 inch long

***Available at The Wine and Cheese Place

1. Make a parsley vinaigrette by whisking together the olive oil with the parsley and vinegar in a medium bowl. Season with salt and pepper to taste.

2. Drain the sardines, divide into fillets, and soak in the vinaigrette for about an hour. For easier slicing, chill the avocado in the refrigerator for an hour.

3. Using a mandoline or a sharp knife, carefully slice the avocado paper-thin. Remove the skin and pit as you slice.

4. Slice the baguette into ¼-inch slices on the diagonal and grill or toast under the broiler until nicely browned on both sides. Drain the sardine fillets and lightly brush the toasts with the vinaigrette.

5. Pile 3 or 4 slices of avocado onto each toast, top with a portion of the sardines, and scatter scallions or shallots on top. Serve at once.

Linda Pilcher
Something Elegant Catering
2200 Yale Avenue
St. Louis, Missouri 63143

Adapted from Paula Wolfert's, The Slow Mediterranean Kitchen

1 comment:

anncley said...

It sounds so good. Thank you!