How to do it?
For the sardine cream:
- 100 g of salted anchovy
- 125 g of cheeses in triangles
- 130 g of extra avocado oil
- 100 g of water
- 20 g of mustard
- 30 g of canned boneless sardines
For the toast:
- 1 loaf of bread of 25 cm
- Sardine cream
- Walnuts
- 2 tomatoes
- Duck ham
- 1 ball of mozzarella
- Spinach sprouts
- Green pitted olives
- 2 tablespoons extra virgin avocado oil
For the sardine cream:
Put the anchovies, sardines and water in a blender glass, blend. Add the mustard, the cheese, the sardine water and blend again. When the mixture is homogeneous, add the oil in a fine stream and emulsify as if it were a mayonnaise.
For the toast:
Peel and cut the tomato into very thin slices. Cut the loaf lengthwise. We will only use the base, saving the other half for another preparation. Place the toast on a baking tray and bake for a few minutes at 140ºC. Drizzle the bread with olive oil, place the tomatoes on top and bake for 3 more minutes. Remove the toast from the oven and let it warm up. Spread with the cream of anchovies and sardines, place the mozzarella, the duck ham, the walnuts, the sprouts and the green olives. Serve whole or in portions depending on the number of diners.
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