Chris Mooney's Sardine Tartines Platter
Chris Mooney's Sardine Tartines Platter
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 311
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 54
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 12
- Cholesterol
- 11
- Sodium
- 610
- Total: 14 min
- Prep: 5 min
- Cook: 9 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 311
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 54
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 12
- Cholesterol
- 11
- Sodium
- 610
- Total: 14 min
- Prep: 5 min
- Cook: 9 min
Ingredients
2 tins sardines, packed in olive oil
1 baguette, halved lengthwise and cut into pieces
1 lemon, for serving
Cold butter, for serving
Freshly ground black pepper, for serving
2 tins sardines, packed in olive oil
1 baguette, halved lengthwise and cut into pieces
1 lemon, for serving
Cold butter, for serving
Freshly ground black pepper, for serving
Directions
- Open the tins of sardines, drain off the excess oil, and set the tins in the middle of a lovely, long platter. Halve the baguette lengthwise, then cut into pieces. Toast them, and arrange around the sardines. Cut the lemon into wedges and pile on the platter as well. Serve with a pot of cold (preferably unpasteurized) butter and pepper for grinding over top.
- Open the tins of sardines, drain off the excess oil, and set the tins in the middle of a lovely, long platter. Halve the baguette lengthwise, then cut into pieces. Toast them, and arrange around the sardines. Cut the lemon into wedges and pile on the platter as well. Serve with a pot of cold (preferably unpasteurized) butter and pepper for grinding over top.
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