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Sardines with Skordalia, Roasted Red Peppers, and Goat Cheese



2 red peppers

1 can sardines, boneless

8 cherry tomatoes, halved

½ small sweet onion, thinly sliced

2 ounces fresh goat cheese, such as Stone Hollow Farmstead

½ cup skordalia

Fresh basil, torn

Olive oil to drizzle


½ cup homemade mayonnaise or high-quality commercial mayonnaise

2 tablespoons sliced almonds, toasted

1 teaspoon thinly sliced chives

1 garlic clove, crushed and chopped to a paste

Pinch of red pepper flakes

1 teaspoon sherry vinegar

1 teaspoon fresh lemon juice

¼ cup extra virgin olive oil

Kosher salt and green bell pepper to taste


Skordalia Combine all but salt and pepper in a bowl, mixing well. Season with salt and pepper to taste.

To Assemble

  1. Char the peppers over a wood fire or broiler until blackened. When cool, peel (do not rinse), remove the seeds, and slice into thick wedges.
  2. Arrange a platter with sardines, roasted peppers, cherry tomatoes, onions, and goat cheese.
  3. Serve with a spoonful of skordalia and torn basil. Drizzle with olive oil.
Print Recipe