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  • Tapas Crostini with Sardines, Egg and White Beans

    Wednesday, June 15, 2011

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    The best way to enjoy food is with friends….and tapas, it its small tasting portions and endless possibilities for creativity, is perfect for sharing.

    I am very fortunate to be involved with a supper club in my town. Started by a few friends I work with, the supper club has grown into a gathering of amazing and interesting people…who can cook! We typically have a theme for each gathering of supper club and each person who is not preparing the meal pays a few dollars to cover the cost of ingredients. Past culinary adventures have included homemade bread in a pot (simple and divine!), Mexican-inspired chicken soup, sushi making 101 and Asian dumplings 101. Our most recent meeting was dubbed a ‘tapas making contest’…..right down my alley! Attendees were invited to either prepare a tapas or be a member of the tasting and voting committee. There were many delicious tapas to enjoy, from a middle-eastern inspired pork kabob to creme fraiche and caviar stuffed endive leaves. YUM! 

    I decided to go traditional and offered up a tapas that was inspired by traditional Spanish ingredients including sardines, pimento and olive oil. I improvised by adding some arugula and a very simple white bean spread to create an easy and tasty tapas. We had so much fun tasting one another’s creations and sipping homemade sangria (I’ll post my sangria recipe later this summer).  After the voting, I tied for first place with my friend Nanette who make the amazing Middle Eastern pork kabobs…

    © 2011 Nancy Granada Kindred Kitchen

    Tapas Crostini with Sardines, Egg and White Beans

    servings: 8-10 as an appetizer (tapas) | time: about 40 minutes

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    ingredients:

    For the white bean spread
    1 15-ounce can organic white beans (such as great northern or cannellini), drained
    1/2 tsp. garlic powder
    1/4 tsp. cumin
    1/4 tsp. Spanish paprika
    Juice of 1 lemon

     

    For the crostini:
    Preheat oven to 350 degrees

    1 loaf fresh French bread
    about 1/4 cup extra virgin olive oil
    1 clove garlic, cut in half

     

    For the topping:
    1 cup baby arugula
    juice of 1/4 lemon
    2 TBSP. extra virgin olive oil
    pinch of salt
    pinch of pepper
    Paprika for garnish
    2-3 cans of good quality sardines (preferably wild-caught–Wild Planet is a good choice)
    1 small jar pimentos
    5-6 hard-boiled eggs, peeled and sliced into 1/4 inch rounds
    1/4 cup pine nuts, toasted

    directions:

    Make the White Bean Spread:
    1. Add all of the ingredients in a large bowl

    2. Mash together with a fork–be sure not to mash to a completely smooth consistency, you’ll want to leave some bean peices for texture

    3.  Set aside as you prepare the rest of the ingredients

     

    Make the Crostini:

    1.  Cut the loaf into individual slices, each about 1″ thick

    2.  Brush each slice with EVOO on both sides

    3.  Arrange on a cookie sheet and bake until crisp (about 5-7 minutes….keep a close watch…they can burn easily)

    4.  While they are still hot, rub the cut garlic on each slice.  Set aside

     

    Make the Topping and Assemble:
    1.  Place the arugula in a medium bowl.  Add the lemon juice, EVOO, salt and pepper and toss to coat the greens

    2.  Arrange a ‘production line’ to assemble the tapas by placing the crostini, white bean spread, pimentos, sliced eggs, sardines arugula and pine nuts in a row

    3. Assemble the tapas: take one crostini, spread on some white bean spread, top with a few pimentos, a few slices of hard boiled eggs, 1 sardine (break into smaller portions). Top with some arugula a few pine nuts and a sprinkle of paprika.

    Arrange on a platter and serve with additional tapas and sangria

    comments:

    2 responses to “Tapas Crostini with Sardines, Egg and White Beans”

    1. Jonathan says:

      So excited to make this. So. Excited.

    2. Nancy Granada says:

      @Jonathan–let me know what you think! I was hoping to make this recipe with grilled fresh sardines…but they are nearly impossible to fine where I live….though the canned product that I suggested are excellent!

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