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Crostini With Whipped Feta, Sardines and Tomato Confit

Crostini With Whipped Feta, Sardines and Tomato Confit

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Ingredients

  • 1 can (106 g) of Club des Millionaires wild brisling sardines in olive oil
  • 1 rustic-style baguette
  • 3 tablespoons (45 ml) olive oil
  • 1 container of feta (200 g)
  • 1/4 cup (60 ml) 14% sour cream
  • 1 lemon (zest)
  • 1 teaspoon (5 ml) garlic powder
  • 2 tablespoons fresh chives, chopped
  • Pepper to taste

For the tomato confit:

  • 1  container of cherry tomatoes (400 g)
  • 1/2 cup (125 ml) olive oil
  • 1 tablespoon (15 ml) sugar
  • 3 or 4 sprigs of fresh thyme
  • 1 sprig of fresh rosemary
  • Salt and pepper to taste

Product Used

Directions

  1. Preheat oven to 375 °F (190 °C).
  2. In an oven-safe skillet, mix the ingredients for the tomato confit.
  3. Cook for 20 to 25 minutes. Remove from oven and let cool.
  4. Cut baguette in twelve slices. Place slices on a baking sheet lined with parchment paper, then brush both sides with oil.
  5. Bake for 8 to 10 minutes. Remove from oven and let cool.
  6. Place feta, sour cream, lemon zest and garlic powder in a food processor. Season with pepper. Blend until smooth and creamy.
  7. Spread whipped feta on the crostini. Garnish with tomato confit and sardines, then sprinkle with chives.

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