Skordalia Combine all but salt and pepper in a bowl, mixing well. Season with salt and pepper to taste.
- 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.
- Arrange a platter with sardines, roasted peppers, cherry tomatoes, onions, and goat cheese.
- Serve with a spoonful of skordalia and torn basil. Drizzle with olive oil.