Saturday, April 2, 2011

Sardine bruschetta

It occurred to me yesterday that I didn't know the difference between bruschetta and crostini.  I knew both where toasts usually flavored with olive oil and garlic, usually topped with something.  Well, don't worry, it's cool, know one else does either because we have completely changed the usages from the original Italian definitions, at least according to a couple websites and blogs.  But people are still willing to argue about it.  I should probably just call these sardine toasts instead of bruschetta to avoid controversy, but bruschetta seems more fitting, at least in the American misusage.  It seems the fundamental difference between the two is the diameter and thickness of the toast, crostini referring to smaller, bite-sized toasts, and bruschetta referring to anything larger.
Don't be scared of sardines, they are a delicious, sustainable source of omega 3 fatty acids

This recipe is a super easy, quick and healthy dinner.  I think I've extolled the virtues of sardines enough and don't need to go into it more (but, oh the omegas!)  Since the bread is large, I am calling it bruschetta.  We had it last night accompanied by a nice salad of spinach, arugula, roasted beets and asparagus, diced red peppers, pumpkin seeds and goat cheese.

Makes 4 toasts which is 2 servings for dinner or 4 to 8 (if cut in half) for an appetizer.

1 can sardines (preferably boneless, skinless, packed in olive oil; I buy them in bulk on Amazon, much cheaper this way)
2 T. diced sun dried tomatoes
2 T. diced red bell pepper
1 T. finely chopped parsley
2 t. finely chopped mint
juice of 1/4 lemon
2 cloves garlic
4 slices good whole grain bread (I used some leftover "Seeduction" bread from whole foods full of all sorts of seeds)
Parmesan cheese to grate over the breads

1.  Preheat broiler.
2.  Drain the sardines, reserving the oil separate from the sardines.
3.  Combine the tomatoes, bell pepper, parsley, mint, lemon juice with about 1 t. of the reserved oil from the sardines.  Mince 1 of the garlic cloves and add that in as well.  Stir, adding a little more oil if it seems dry.
4.  Slice the second garlic clove in half.  Rub one side of each bread slice with it.  Then, brush the same side with the reserved oil.
5.  On a baking sheet or broiler pan, put the bread slices under the broiler.  Broil till toasty, 1-2 minutes.
6.  Remove toasts from oven and divide the sardine mixture among the toasts.  Grate a dusting of parmesan cheese on top of each and return to the broiler for another 2 minutes to warm.  Consume immediately.