Smoked Sardines and Kumquat Crostini

Name: Smoked Sardines and Kumquat Crostini
Yield: Makes 6 to 8 Servings
Ingredients: 2 Tbsp extra-virgin olive oil, plus extra for brushing the bread and drizzling; 1 whole-wheat or other whole-grain baguette, preferably sourdough; ½ cup [5 g] fresh dill fronds; ½ cup [55 g] kumquats, seeded and thinly sliced; ¼ cup [45 g] minced shallot; 2 Thai chiles, seeded and thinly sliced; 2 Tbsp fresh lemon juice; One 4¼ oz [120 g] can sardines packed in olive oil, drained; ½ tsp freshly ground black pepper; ½ tsp fine sea salt; One 15 oz [430 g] can butter beans, drained

Preparation info

Makes
6 to 8
Servings

Difficulty
Easy

Appears in

Season

By Nik Sharma

Published 2018

About

Crostini look fancy, but they’re dead easy to make. And you can top them with anything you like. I make a salty, umami-filled topping of sardines or anchovy fillets paired with thin slices of sweet-tart kumquats, creamy butter beans, fresh dill, and lemon. You could also serve this topping as a dip for the bread.

Ingredients

½ cup [55 g] kumquats, seeded and thinly sliced
2 Thai chiles, seeded and thinly sliced

Starter
Pescatarian

Method

Combine all the ingredients except the bread in a medium bowl. Carefully fold the ingredients together with a large spoon or spatula. Taste and adjust the seasoning. Cover the bowl with plastic wrap and refrigerate for about 30 minutes before serving.

Meanwhile, preheat the oven to 350°F [180°C]