Paprika Crostini with Sardines

Ingredients

• 250 g baguette (0.5 baguettes)
• 9 tbsp Olive oil
• 2 thin slices air‑dried beef ham (e.g., Bresaola)
• 4 Garlic cloves
• 100 g sun‑dried tomatoes (in oil)
• 120 g grilled bell peppers (in oil)
• Salt
• Pepper
• 2 stems basil
• 600 g small fresh sardines (ready to cook, 12 small fresh sardines)
• Fleur de sel

Instructions

1. 1.

   Slice the baguette diagonally into 12 slices. Heat 4 tbsp oil in a large non‑stick pan. Fry the baguette slices on both sides until crisp over medium heat, portion by portion. Drain on kitchen paper.

2. 2.

   Add 2 tbsp oil to the pan and fry the ham for 2–3 minutes until crispy over medium heat. Drain on kitchen paper, let cool, then crumble between fingers.

3. 3.

   Peel the garlic cloves. Slice 3 cloves thinly with a truffle slicer and sauté in 1 tbsp olive oil until golden yellow. Remove and drain on kitchen paper.

4. 4.

   Drain the tomatoes and bell peppers as well. Pat dry with kitchen paper and roughly chop.

5. 5.

   Place the tomatoes, peppers, and remaining garlic clove in a tall vessel and blend into a paste with an immersion blender. Add more olive oil if needed and season with salt and pepper.

6. 6.

   Wash the basil, shake dry, and pluck the leaves. Finely chop 2–3 basil leaves and fold them into the paste.

7. 7.

   Trim the heads off the sardines, remove the central bones down to the tail, and cut them out. Carefully separate the fillets, rinse both sides well, and pat dry with kitchen paper.

8. 8.

   Lightly salt the sardine fillets and fry each side in the remaining hot oil over medium heat for about 1 minute.

9. 9.

   Spread the paprika‑tomato paste onto the toasted baguette slices (crostini). Arrange the sardine fillets on top and season with Fleur de sel. Sprinkle crumbled ham over them, garnish with leftover basil leaves and roasted garlic.