Sardine Crostini with Spinach Pesto and Currant Raisins

Ever wonder “what the heck am I gonna do with all these canned sardines that my parents bought”? Just me? Either way this appetizer is a delicious snack, even for those who claim not to like sardines. It was even a hit with those that didn’t like spinach! I’ve also used sprats, a close relative of the sardine more common in Eastern Europe, in this recipe, and they tasted great. The original recipe is from Martha Stewart and sticks to a more traditional pesto with pine nuts. Here I’ve replaced the pine nuts with sunflower seeds for a nut free pesto. The currant raisins add that last exciting pop to this dish, so don’t skip them!

INGREDIENTS makes 10 servings

1 lb baby spinach, rinsed

3 cloves garlic, pressed through a garlic press

1/4 tsp red pepper flakes

1/3 cup sunflower seeds

1/3 cup grated Parmesan

1/4 cup extra-virgin olive oil

1 lemon  

salt to taste

20 slices baguette

1 4-oz. can sardines or sprats

1/4 cup currant raisins

INSTRUCTIONS

• 1 pound baby spinach, rinsed

1. Steam the spinach in a large covered pot over medium heat for about 5 minutes, until mostly wilted. Drain and squeeze out the excess water. 

• 3 cloves garlic, pressed through a garlic press
• 1/4 teaspoon red pepper flakes
• 1/3 cup sunflower seeds
• 1/3 cup grated Parmesan
• 1/4 cup extra-virgin olive oil
• 1 lemon
• salt to taste
• steamed and squeezed spinach

2. Zest the lemon, and then make wedges out to the remaining lemon. In a food processor or blender combine the spinach with the garlic, pepper flakes, sunflower seeds, Parmesan and lemon zest until a paste forms. With the machine running, drizzle in the oil. Salt to taste.

• 20 slices baguette
• 1 4-oz. can sardines or sprats
• 1/4 cup currant raisins
• reserved lemon wedges (optional)

3. Toast the baguette slices, drizzled with a little oil, in the broiler for about 3 min. Spread the pesto on the toasted baguette slices, top with sardines, and sprinkle with currant raisins. You can also sprinkle with a little lemon juice before serving, or serve with lemon wedges. I left the lemon out, but depending on the quality of your sardines (or how fishy you like them), they may need a splash. If you plan on serving with a lemon wedge, as opposed to sprinkling right before serving, you may want to use a new lemon as opposed to the one you zested.