Recipe: Smoky Sardine Crostini

Makes 8 servings

1/4 cup extra-virgin olive oil

1 tablespoon sherry vinegar

Sea salt (or kosher salt) and freshly ground black pepper

2 cans (3.75-ounce) oil-packed sardines, drained

2 green onions, chopped

1/3 cup chopped roasted red bell pepper

1/8 teaspoon crushed red-pepper flakes

1/2 teaspoon smoked paprika (pimenton de la Vera; see note)

4 slices sourdough bread, cut in half

1. Prepare a dressing by combining oil and vinegar and seasoning to taste with salt and pepper.

2. Place the sardines in a single layer in an 8-inch nonreactive dish, then scatter the onions, roasted peppers and pepper flakes over them. Season liberally with salt, pepper and smoked paprika, then pour the dressing on top. Cover with plastic wrap and place in the refrigerator for 2 hours to marinate.

3. When ready to serve, toast the bread slices, then top them with the sardines and vegetables. Pour a little of the marinade juices over them and serve.

Note: Smoked paprika, also called pimenton de la Vera, is sold at stores that carry a wide selection of gourmet foods.

Data per serving:

Calories 177

Protein 9.5 grams

Fat 8 grams

Carbohydrates 17.5 grams

Sodium 565 mg

Saturated fat 1 gram

Cholesterol 37.7 mg

From "The World in Bite Size" by Paul Gayler