Ginger and Nutmeg first tried a version of this recipe at La Petite Maison de Cucuron. It has been slightly adapted but the credit goes to Eric Sapet, for introducing the idea of mixing these ingredients together. This recipe is great for summer cocktail hour, or unexpected guests at anytime. The ingredients can easily be stocked in a pantry for those emergencies. Play with the spicing to suit your tastes. Serve on crostini or with endive leaves.
Ingredients
4 Cans Sardines, packed in oil without bones
1 Package (16 triangles) La Vache Qui Rit Cheese, or light cream cheese
1 Whole Lemon, for zest and juice
10 Whole Sun-dried Tomatoes
Salt and Pepper, to taste
Instructions
Drain the oil from the sardines
Place in a food processor
Remove the wrappers from 12 triangles of cheese
Add to the sardines
Wash the lemon and zest the peel using a grater or zester, add to the rest of the ingredients
Squeeze half the lemon, remove any seeds and add
Add in the sun-dried tomatoes and blend all the ingredients until well mixed.
Taste the blended mixture and add salt, pepper and additional lemon juice to suit your taste.
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2011/09/apero-hour