Best 4 Chris Mooneys Sardine Tartines Platter Recipes
Indulge in a culinary journey with an exquisite platter of sardine tartines, a symphony of flavors and textures that will tantalize your taste buds. This delightful spread features a diverse selection of sardine tartines, each a unique masterpiece.
For those who relish the classic flavors of the sea, the traditional sardine tartine is a must-try. Succulent sardines are carefully arranged on crisp, buttered bread, their briny essence mingling with the tangy sharpness of cornichons and the delicate crunch of red onion. A sprinkling of fresh parsley adds a vibrant pop of color and an herbaceous touch, while a squeeze of lemon juice brightens the dish, creating a harmonious balance of flavors.
For an elegant twist on the classic, the smoked sardine tartine offers a smoky, aromatic dimension. Flaky smoked sardines are delicately placed on toasted bread, their rich, smoky flavor complemented by the creamy smoothness of goat cheese. A drizzle of honey adds a touch of sweetness, while a scattering of toasted walnuts provides a delightful textural contrast.
Adventurous palates will find solace in the spicy sardine tartine. Sardines are coated in a vibrant chermoula paste, a North African marinade bursting with aromatic spices and herbs. The sardines are then grilled to perfection, their tender flesh infused with a delightful warmth. The tartine is adorned with a refreshing salsa of chopped tomatoes, cucumbers, and red onion, adding a cooling contrast to the spicy sardines.
Last but not least, the sardine rillette tartine is a celebration of rustic French cuisine. Tender sardines are slow-cooked in aromatic herbs and spices, resulting in a velvety smooth and flavorful spread. The rillette is generously slathered on toasted bread, creating a delectable base for a topping of thinly sliced hard-boiled eggs, capers, and chopped chives. The combination of flavors and textures is simply irresistible.
CHRIS MOONEY'S SARDINES TARTINES PLATTER
This simple appetizer from Laura Calder is a reminder that tasty food doesn't need to be complicated.
Provided by Laura Calder
Categories appetizer,Citrus,fish,French,No-Cook,quick and easy,rice and grain
Yield 4 servings
Number Of Ingredients 5
Steps:
- Open the tins of sardines, drain off the excess oil, and set the tins in the middle of a lovely, long platter. Halve the baguette lengthwise, then cut into pieces. Toast them, and arrange around the sardines. Cut the lemon into wedges and pile on the platter as well. Serve with a pot of cold (preferably unpasteurized) butter and pepper for grinding over top.
PIQUILLO PEPPER AND SARDINE TARTINES
Provided by Jeanne Thiel Kelley
Categories Sandwich Fish Pepper Vegetable Brunch Broil Dinner Lunch Seafood Fall Winter Sardine Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 9
Steps:
- Preheat broiler. Brush both sides of each bread slice lightly with olive oil. Arrange bread slices on small baking sheet. Broil until beginning to color, about 1 minute per side. Rub 1 side of each bread slice with cut side of garlic and cool.
- Place bread slices, garlic side up, on serving platter. Divide sardines among bread slices. Spread out sardines in thin layer. Sprinkle a few drops of sriracha sauce over each, if desired, then a few drops of lemon juice. Top each tartine with onion slices, several capers, then strip of drained piquillo pepper. Garnish platter with lemon wedges and serve.
- What to Drink:
- With the tartines, pour a refreshing Albariño, a white wine from Spain. We like the Carballal 2008 "Sete Cepas" from Rías Baixas ($15). The wine's mineral notes are balanced beautifully by stone-fruit flavors.
FRIED SALTINES WITH CHEDDAR AND ONION
McSorley's Old Ale House in New York City is a perpetually crowded bar with sawdust-covered floors that has been in continuous operation since the 1800s. Besides its ale - dark and light - the bar sells a modest, quirky, perfectly unpretentious cheese plate: Cheddar, raw white onions and saltine crackers with a side of spicy brown mustard. Here, with the minor update of frying the crackers, is a major improvement to an old offering. The plain dry crackers become nutty and extra crisp and salty, warm and rich. It's like the difference between raw cookie dough and a baked dark-edged batch fresh from the oven. With a sharp tang from Cheddar, the bite of raw onion and that final hit of vinegary mustard heat, this stacked fried saltine makes a lively bite with drinks in any era.
Provided by Gabrielle Hamilton
Categories crackers and chips, appetizer
Time 30m
Yield 37 crackers
Number Of Ingredients 5
Steps:
- Slice the Cheddar in neat tablets slightly smaller than the saltines. Slice the onion into thin crescent moons (not half-moons), cutting from root to shoot ends so the ribs fall apart more easily, are shorter and, therefore, more manageable to chew and swallow.
- Heat the oil in a deep-sided sauté pan over medium-high to 350 degrees. Stick a wooden chopstick in the oil to see if it sizzles. If it does, it's ready. Fry the saltines in 3 quick batches, adjusting the heat as needed, using a spider or a slotted spoon to swirl them around a little and to make sure they cook evenly to golden brown, 2 to 3 minutes per batch. Drain on a wire rack until cool. They keep for a week in an airtight container.
- Set the crackers, cheese and onion on a platter to serve with mustard in a ramekin.
SARDINE TOASTS WITH TOMATO AND SWEET ONION
A classic pantry meal, sardine toasts are just the thing to eat when you're starving and there's nothing in the house for dinner. If you don't have tomatoes, just leave them out. With their saline flavor and buttery texture, all sardines need is some good bread and a little crunchy onion to set them off.
Provided by Melissa Clark
Categories dinner, easy, for one, for two, lunch, quick, snack, weekday, finger foods, sandwiches, main course
Time 10m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Toast the bread under a broiler (on both sides) or in the toaster.
- While the toast is still warm, immediately rub it (aggressively!) with the cut side of the garlic clove, then spread toast generously with butter. Top butter with tomato slices and lightly salt them.
- Top tomatoes with sardines and then onion slices. Drizzle with olive oil and lemon juice, then season with more salt and pepper. Garnish with basil if you like and serve immediately.
Tips:
- Use the freshest sardines available: Fresh sardines have a mild, delicate flavor that is perfect for this dish.
- Clean the sardines thoroughly: Remove the heads, tails, and bones from the sardines before cooking.
- Season the sardines simply: Salt, pepper, and a squeeze of lemon juice are all you need to enhance the natural flavor of the sardines.
- Cook the sardines until they are just cooked through: Overcooked sardines will be tough and dry.
- Serve the sardines on a variety of breads and crackers: This will allow your guests to choose their favorite combination.
- Garnish the sardines with fresh herbs and vegetables: This will add color and flavor to the dish.
Conclusion:
Chris Mooney's sardine tartines platter is a delicious and easy-to-make appetizer that is perfect for any occasion. With its simple ingredients and elegant presentation, this dish is sure to impress your guests. So next time you're looking for a crowd-pleasing appetizer, give this recipe a try.
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