Pintxos of Roasted Red Bell Peppers and Sardines

 


Pintxos of Roasted Red Bell Peppers and Sardines on Focaccia


1 16 oz. jar of roasted red bell peppers, drained

1 tbsp. olive oil

1 tsp. fresh lemon juice

Zest of 1 lemon

1 tsp fresh rosemary, finely chopped

1 small tin of sardines in oil

2 tbsp fresh parsley, chopped

1 16 oz loaf of focaccia 

Optional: Small skewers 


Preheat the oven to 400 F.


Slice the roasted red bell peppers into small strips.  Place them in a mixing bowl and add olive oil, lemon juice, lemon zest, rosemary and half the oil from the sardine tin. Mix well and allow the peppers to marinate on your countertop for 10-15 minutes.


Place focaccia bread on a baking sheet lined with parchment paper.  Bake the bread until golden brown and crispy.  This will take 8-10 minutes.


Assemble: Cut bread into small bite sized pieces. Top with a slice of the marinated bell pepper.  Place a piece of sardine over the pepper. Sprinkle with chopped parsley. 

Use a small skewer to keep the pintxo together.


Wine Pairing: 2020 Marqués de Cáceres Crianza



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