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Recipe by @trangskitchentable
Here’s a flavorful and pescatarian-friendly appetizer to bring or serve at your next party! A crispy baguette slice is topped with garlic confit, blistered cherry tomatoes, thin sliced red onion, fresh rosemary, and Wild Planet sardines.
Wild Planet’s sardines are sourced in the North Pacific and are bigger and meatier with a firm texture. Plus, they are packed with nutrients like protein and EPA & DHA Omega-3s!
Recipe by @trangskitchentable
Here’s a flavorful and pescatarian-friendly appetizer to bring or serve at your next party! A crispy baguette slice is topped with garlic confit, blistered cherry tomatoes, thin sliced red onion, fresh rosemary, and Wild Planet sardines.
Wild Planet’s sardines are sourced in the North Pacific and are bigger and meatier with a firm texture. Plus, they are packed with nutrients like protein and EPA & DHA Omega-3s!
1/2 cup Olive oil
2 sprigs of Rosemary
3-4 Sage leaves
1 small bunch of Thyme
1 Garlic head
1 Baguette, sliced
1 (4.4oz) can Wild Planet Wild Sardines in Extra Virgin Olive Oil
10oz Cherry Tomatoes
1/8 Red Onion, thinly sliced
3 Tbsp Garlic herb oil, from garlic confit
2-3 sprigs of Rosemary, needles removed
Flaky sea salt
In an oven safe dish, add your thyme, rosemary, sage, garlic, and olive oil. Cover and bake at 250F for 45-60 minutes or until garlic is soft and tender.
In a pan, add 3 Tbsp of the garlic herb oil from the garlic confit. Add rosemary leaves and fry until crispy. Move onto a paper towel-lined plate.
In the same pan, add your tomatoes. Sauté and baste them with the garlic oil on low until the tomatoes blister and soften. Remove and set aside.
On a baking sheet, add your sliced baguette. Add your confit garlic to each slice, spreading evenly. Drizzle with a little bit of the garlic herb oil and bake at 400F for 5 minutes or until toasted.
Open your tin of Wild Planet Wild Sardines and carefully cut each sardine in half lengthwise and crosswise.
To assemble, add the blistered tomatoes on each slice, gently flattening them. Add the thinly sliced red onions on top. Carefully place each sardine slice on top of the onions and tomatoes. Top with fried rosemary, a drizzle of garlic herb oil, and flaky sea salt.
