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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