Name: Grilled sardine crostini with chimichurri
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 12 sardines, cleaned; 50 ml extra-virgin olive oil, for brushing; 6 ciabatta slices, 5mm thick; Chimichurri; 125 ml (½ cup) olive oil; 1/3 cup finely chopped flat-leaf parsley; 2 tbsp lemon juice; 2 golden shallots, finely chopped; 1 tbsp finely chopped coriander; 1 garlic clove, finely chopped; 1 tsp each of hot smoked paprika and ground cumin

Grilled sardine crostini with chimichurri

Australian Gourmet Traveller fast seafood recipe for grilled sardine crostini with chimichurri.

Serves 6

Prep

15M

Cook

20M

Total

35M

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Australia has amazing sardines. Unfortunately, most people have grown up eating them from a can. Please give them another try – you won’t be disappointed.

Ingredients

12 sardines, cleaned

50 ml extra-virgin olive oil, for brushing

6 ciabatta slices, 5mm thick

Chimichurri

125 ml (½ cup) olive oil

1/3 cup finely chopped flat-leaf parsley

2 tbsp lemon juice

2 golden shallots, finely chopped

1 tbsp finely chopped coriander

1 garlic clove, finely chopped

1 tsp each of hot smoked paprika and ground cumin

Method

Main

1.For chimichurri, whisk ingredients in a bowl and season to taste.

2.Preheat a char-grill or barbecue to high heat. Brush sardines with olive oil and season with sea salt. Grill until just cooked (4-5 minutes each side), then place in a single layer in a large non-reactive baking dish. Spoon chimichurri over sardines, set aside to marinate (2 hours).

3.Just before serving, brush bread with olive oil and grill until toasted (1-2 minutes each side). Serve sardines, drizzled with chimichurri, on ciabatta crostini.

Drink Suggestion: Pungent sauvignon blanc. Drink suggestion by Max Allen
Notes

Styling by Rodney Dunn

Styling by Emma Knowles

Ingredients

Method

Main

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