Ingredients
-
15
-
1
-
1/2
-
3
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Sardine Puffs, Extremely simple appetizer for those who like sardines From Gourmet, March 2002, I followed the recipe except I left the slices of bread whole because I was preparing it for lunch for DH and me used only 4 pieces of bread so we each had 2 open-faced sandwiches We both loved them and will definitely have frequently Served with tossed salad Thanks for posting!, These were SO delicious and I’m certainly not going to only make them when I have guests! As a sardine lover, I just loved the sound of this blend of ingredients with the sardines but what I was wanting was a tasty appetiser for six, not 120 hors d’oeuvres! I had checked first that my guests liked sardines, as I’m well aware that not everyone does! Instead of cutting the bread into so many little triangles, used six whole bread slices of rye bread used nearly double the quantity of sardines, added 1 clove of minced garlic to the minced onion, used slightly more mayonnaise and added some lemon zest and a small sprinkling of dried thyme in with the sardine mixture in step 4 They were in the oven for 15-20 minutes I served them with some more parsley sprinkled on top Thank you so much for sharing this recipe, Bev! There just aren’t lots of sardine recipes around, and I was SO pleased to find this one Made for 1-2-3 Hit Wonders
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Steps
|
1
Done
|
Preheat Oven to 375f. |
|
2
Done
|
Trim Crusts from Bread and Cut Each Slice Into 8 Triangles. |
|
3
Done
|
Mash Sardines With Mayonnaise, Then Stir in Onion and Parsley. |
|
4
Done
|
Spread on Toasts and Bake on a Baking Sheet in Middle of Oven Until Puffed and Golden, 10 to 15 Minutes. |
|
5
Done
|
Makes 120 Hors D'oeuvres. |
