Authentic Spanish Sardine Croissant Toast

Spanish cuisine is so unique. I recently got back from Barcelona with my fiancé Eric (I feel so lucky!), and we had some of the best food I’ve ever had. I was in food paradise with tons of flavors I’ve never experienced before. One dish I had in Spain was very similar to this recipe. The star ingredient is (drum roll!) sardines…

Sardines? Some say “eww,” but after my trip, I say “yes please”! We had the most beautiful, oily sardines piled on toasty croissant-like toast bites and garnished with tomatoes, olives, and thick cut onion.

If there’s one recipe on my blog to try with an open mind, it’s this appetizer that will transport you to Barcelona. I promise you – it’s crazy delicious!

 

Make: an appetizer for two

Prep time: 10 minutes

Cook time: 10 minutes 

Total time: 20 minutes

The Ingredients

2 flaky croissants

1 can good-quality sardines in olive oil or water, drained (best quality possible; it makes a difference!)

½ cup olive tapenade (store-bought works!)

1 small Spanish onion, roughly cut into about ½ inch chunks

1 large handful grape tomatoes, cut in half

Extra virgin olive oil

Salt and pepper

 

 

The Steps

Preheat oven to 350 degrees.

In a small sauce pan, add a few tablespoons of olive oil, and on medium heat, toss around tomatoes until the skins just start to wrinkle (about 3-5 minutes). Remove tomatoes from pan and set aside to cool.

On a cookie sheet, cut croissant in half as if you were going to make a sandwich with the slices. Break the slices into large chunks.

Bake the croissant bites in the preheated oven (no olive oil needed). Toast for about 5 minutes until lightly golden and crispy.

Remove from the oven, and immediately top each croissant bite with a half teaspoon of olive tapenade, a tomato-half, a bite-sized piece of sardine, and a few thick chunks of onion.

Sprinkle with salt and pepper.

 

The Steps with Pictures

Preheat oven to 350 degrees.

In a small sauce pan, add a few tablespoons of olive oil, and on medium heat, toss around tomatoes until the skins just start to wrinkle. Remove tomatoes from pan and set aside to cool.

On a cookie sheet, cut croissant in half as if you were going to make a sandwich with the slices. Break the slices into large chunks.

Bake the croissant bites in the preheated oven (no olive oil needed). Toast for about 5 minutes until lightly golden and crispy.

Remove from the oven, and immediately top each croissant bite with a half teaspoon of olive tapenade, a tomato-half, a bite-sized piece of sardine, and a few thick chunks of onion.

Sprinkle with salt and pepper.

 

 

 

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