For our last crostini out on the fire escape, we wanted something a little more filling but still summery. The yellow peppers at the market and the verdant mustard greens jumped out at us, and we thought it would go well with fried sardines. This bite was delicious and filling, a perfect end to our four-part happy hour series. We hope you liked our summer snack suggestions and will try them at home this summer!
(Makes 1 cup pepper coulis and as many crostini as you have sardines for)
For the Pepper Coulis:
2 yellow peppers, roasted
1 small shallot, thinly sliced
½ jalapeno pepper, blistered
1 clove of garlic, zested
Salt and pepper
Smidge of honey
- Roast the peppers over a flame until the skin is blackened. Peel the skin and chop the peppers. Do the same for the jalapeno pepper, and remove the seeds. Reserve half the jalapeno for another use.
- Combine the peppers, shallot, jalapeno, garlic, salt and pepper and small bit of honey in a food processor. Pulse to combine.
- Slowly drizzle in olive oil while blending until the coulis reaches the consistency you want. Serve cold.
For the Crostini:
Sardines, cleaned and lightly dusted with Wondra flour
- Wash the mustard greens. Heat a sauté pan and coat lightly with oil. When the pan is hot, toss in the greens and move them around quickly so that they wilt but don’t burn or get any color. Season with salt and pepper. Remove from heat and reserve.
- In the same pan, add a little more oil. When the pan is hot, lay the flour-coated sardines into the hot oil and pan-fry until browned and crispy on both sides. Place on a plate lined with paper towel to absorb excess oil and season while hot.
- To assemble the crostini, spread the coulis on the toasted baguette. Arrange the greens and sardines on top and serve!
© 2011 Jonathan Meter and Jessica Hertle