Sardines with Skordalia, Roasted Red Peppers, and Goat Cheese

Yields
2 servings

From chef Frank Stitt of Highlands Bar and Grill, Birmingham, Alabama

Ingredients

2 red peppers

1 can boneless sardines

8 cherry tomatoes, halved

½ small sweet onion, thinly sliced

2 ounces fresh goat cheese

½ cup skordalia (recipe follows)

Fresh basil, torn

Olive oil

Skordalia

½ cup mayonnaise

2 tablespoons sliced almonds, toasted

1 teaspoon thinly sliced chives

1 garlic clove, crushed and chopped into a paste

Pinch red pepper flakes

1 teaspoon sherry vinegar

1 teaspoon lemon juice

¼ cup extra virgin olive oil

Kosher salt and green bell pepper to taste

Directions

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

For the skordalia: Combine all ingredients but salt and pepper in a bowl, mixing well. Season with salt and pepper to taste.

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Ingredients

Directions

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