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Sardine and Arugula Crostini

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Okay, before you read the title of this post, break out into a clammy sweat and lunge for the browser exit, hear me out!

I’m betting that if you’re like most homo sapiens, the thought of eating sardines out of a tin can is equivalent to being tarred and feathered in the middle of the night while being forced to listen to Kenny G’s greatest hits.

I feel ya.

But I bring you good news, people of the land. SARDINES ARE ONE SCRUMPTIOUS DOOZIE OF A SNACK AND NOT SCARY AT ALL.

No really, let’s do this together. You’ll see.

Here’s the little tin. Minding its own business, being all gold and shiny.

We open the tin aaaaand, look at that! They’re cute little things. You can stop holding your breath. And put down the mace, for crying out loud.

Settling down a bit?

Oh, and you need to know something. These aren’t as salty as anchovies. They’re really more like tuna fish, but with bling. And a convertible.

So, I took the classic snack version of sardines on crackers with mustard, and amped it up a smidge. I sauteed some gawgeous arugula.

Grabbed some mini toasts. (Or you could slice up a baguette and give it a quick run in your toaster.)

Spread on some pimp local Boulevard Pale Ale mustard.

And lunch was served. Straight up into my face. In 30 seconds flat. No lie.

What uuuuup Omega 3s. You lookin’ so fiiiiine.

So, how are you feeling? If you need a nap after this, I completely understand. But you know what? You’ve grown here today. WE’VE grown together, and that feels so good.

I think I’ll go save the world now.

 What it took for 1:

* 1(3.75 oz) tin sardines, drained of oil
* 6 mini toasts
* 2 cups arugula
* 2 Tbs. mustard (of your choice)
* 1 Tbs. extra-virgin olive oil
* pinch of salt

Heat the oil in a small skillet and wilt the arugula, 1 minute. Sprinkle with a tiny pinch of salt.

Spoon a little bit of the mustard on each mini toast. Top with arugula and a piece of sardine.

That’s it!

So. Stinkin’. Good.

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22 Responses to Sardine and Arugula Crostini

  1. Melissa Cole October 19, 2011 at 3:14 pm #

    My husband would love these! I love the way you write, very entertaining!!

  2. Cassie [Bake Your Day] October 19, 2011 at 3:26 pm #

    Beautiful as always, can’t wait to try these. Love that mustard!!

  3. Lauren October 19, 2011 at 3:56 pm #

    I woke up in a bad mood and your post put a smile on my face! Thanks, Bev!

  4. Alison @ ingredients, Inc. October 19, 2011 at 4:27 pm #

    These look great! Sardines are so healthy!

  5. Jen Jones October 19, 2011 at 5:35 pm #

    Alll right! You’ve convinced me. I am going to give it a chance. Will let you know how it goes.

    • Bev Weidner October 19, 2011 at 7:00 pm #

      Great! Please do!

  6. Katie October 19, 2011 at 7:30 pm #

    I’m still a little scared. I’ve had sardines before and didn’t hate them – but I hate how they look in that mushy little can. Be a doll and just come make these crostini for me? Thaaanks. ;-)

  7. nicole b. October 19, 2011 at 7:43 pm #

    Much fancier (and more aesthetically pleasing) than my husband’s late-night, drunken concoction of smoked trout (from a tin can) on BBQ Pringles with a dash of Tabasco! True story. P.S. Bev, are you drunk? Just kidding. xo.

    • Bev Weidner October 19, 2011 at 7:44 pm #

      HA! that sounds pretty awesome, actually.

      Drunk!? NO WAY! I wrote this at 9am this morning. If so, we’d have some seeeerious issues. :)

  8. Jesica @ Pencil Kitchen October 19, 2011 at 7:45 pm #

    I love sardines :x…. Although eating anything right out of a can scares me…

  9. Averie @ Love Veggies and Yoga October 19, 2011 at 7:52 pm #

    You made beautiful work with that tin of fish. The final images are gorgeous!

    I want Boulevard Pale Ale mustard. I could drink that, I’m sure. Sounds awesome.

  10. Lolly October 19, 2011 at 8:56 pm #

    hmmmmm…. pondering… Do I try this or just turn up my Kenny G?

    Funny post. Found you from TK.

    • Bev Weidner October 19, 2011 at 9:31 pm #

      Hey, Lolly! So glad you found me from TK.

      UH YES. Try the fish. No turning up of the Kenny G. ;)

  11. Natasha October 20, 2011 at 3:31 pm #

    Bev – You are hilarious. And genius. This looks delish!

    • Bev Weidner October 20, 2011 at 5:39 pm #

      Gosh, Natasha. You’ve made me blush. Thank you!

  12. Julie October 20, 2011 at 6:12 pm #

    You crack me up daily! Glad to have found you thru TK awhile back.

    • Bev Weidner October 20, 2011 at 6:21 pm #

      So glad you did too, Julie! Thanks for the comment!

  13. N J Gill October 22, 2011 at 9:53 pm #

    Get the little ones – Brisling two-layer pack – they’re much cuter. You can make more crostini from a single can by using one fish per crust. Psychologically, if the bread has a WHOLE fish on it (even a tiny one) it assumes greater proportions in the mind’s eye.

    If you like sardines, you should try kedgeree.

    • Bev Weidner October 22, 2011 at 9:58 pm #

      Thanks so much for the tip! I’ll look for Kedgeree next time!

      • N J Gill October 23, 2011 at 3:05 am #

        Kedgeree is a rice dish you make with smoked fish, and sardines work well in it. It began in India as a way to make a breakfast dish out of last night’s leftovers. Sorry for the confusion.

        • Bev Weidner October 23, 2011 at 1:10 pm #

          I googled Kedgeree after your suggestion and yes! I saw the rice dish. That’s so interesting. I’m going to look into this more, as I really love sardines. Thanks!

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