Crostini With Whipped Feta, Sardines and Tomato Confit
15 mins
PREP TIME
45 mins
TOTAL TIME
12
SERVINGS
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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
Directions
- Preheat oven to 375 °F (190 °C).
- In an oven-safe skillet, mix the ingredients for the tomato confit.
- Cook for 20 to 25 minutes. Remove from oven and let cool.
- Cut baguette in twelve slices. Place slices on a baking sheet lined with parchment paper, then brush both sides with oil.
- Bake for 8 to 10 minutes. Remove from oven and let cool.
- Place feta, sour cream, lemon zest and garlic powder in a food processor. Season with pepper. Blend until smooth and creamy.
- Spread whipped feta on the crostini. Garnish with tomato confit and sardines, then sprinkle with chives.
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