Guacamole, Escalivada, and Sardine Toasts

Testing appetizers for the upcoming holidays, I tried to recreate a tapa I had at a local restaurant. The combination of flavors is amazing.
Guacamole, Escalivada, and Sardine Toasts
Testing appetizers for the upcoming holidays, I tried to recreate a tapa I had at a local restaurant. The combination of flavors is amazing.
Steps
- 1
Start by preparing the escalivada. Place the onion, bell peppers, and eggplant (make a few cuts in the skin first) on a baking sheet.
- 2
Roast in the oven at 350°F (180°C) for 1 hour, turning the vegetables every 15 minutes.
- 3
Add lemon juice and salt to taste. Set the sauce aside.
- 4
While the vegetables are roasting, make the guacamole. Chop the onion, scoop out the avocado, peel and chop the tomato. Place everything in a bowl and blend with a hand blender.
- 5
- 6
Once the vegetables are roasted, peel the peppers and eggplant. Cut them into strips and season with a little minced garlic, salt, and olive oil.
- 7
Now assemble the toasts. Once the bread is toasted, spread guacamole on each slice, add some escalivada, and top with a sardine. Serve immediately while slightly warm.
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