Pimp my Crisp Bread Roasted Garlic, capsicum & sardines
Salty sardines, sweet roasted capsicum, smoky paprika and an entire head of mellow roasted garlic—mashed together with plenty of lemon, parmesan and punchy little pops of capers and olives. Load it onto your favourite seeded crispbread for a quick, flavour-packed snack or light meal.
SERVES: 2-4 as a snack PREP TIME: 60 mins TOTAL TIME: 60 mins
INGREDIENTS
1 tin/jar good-quality sardines, drained (I like Good Fish)
1 head oven-roasted garlic, cloves squeezed from their skins
½ cup roasted red capsicum, finely chopped (jarred is absolutely fine)
½ cup finely grated parmesan
1 small handful flat-leaf parsley, finely chopped
1 tablespoon capers, roughly chopped
1–2 tablespoons sliced olives
Zest and juice of 1 lemon, divided
1 tablespoon extra virgin olive oil, plus extra to finish
½ teaspoon smoked paprika, or to taste
A dash of sherry or red wine vinegar
Sea salt and cracked black pepper, to taste
Seeded crispbread, to serve
METHOD
Firstly, roast the garlic : slice the very top from a whole head of garlic to expose the cloves. Drizzle with extra virgin olive oil, wrap in foil and roast at 180°C for 35–45 minutes, or until the cloves are soft, golden and easy to squeeze from their skins.
Place the sardines and roasted garlic cloves in a shallow bowl or dish. Mash them together using a fork.
Add the roasted capsicum, parmesan, parsley, capers, olives, lemon zest, half the lemon juice, extra virgin olive oil, smoked paprika and sherry vinegar.
Mash and mix until everything is combined into salty, smoky, lemony goodness. Keep a little texture or make it as smooth as you like.
Taste before seasoning—the sardines, capers, olives and parmesan already bring plenty of saltiness. Add cracked black pepper, a little sea salt if needed, and more lemon juice to taste.
Load the mixture generously onto your favourite crispbread. Bonus points for choosing one packed with seeds for extra fibre and nourishing fats.
Finish with an extra squeeze of lemon juice, a drizzle of extra virgin olive oil, fresh parsley and plenty of cracked black pepper.
Buon appetito x
GOOD TO KNOW
Store the sardine mixture in an airtight container in the refrigerator and enjoy within 2 days. Assemble the crispbreads immediately before serving so they stay perfectly crisp.
