Roquefort with pear, salted caramel, roast with chocolate sauce: what once sounded daring is now on every second menu. A sweet dessert wine with a salty, savory bite, on the other hand, is still a little surprise. We owe this tip to Christian Lohse, a Michelin-starred Berlin chef, former chef de cuisine at Fischers Fritz and a regular customer of ours. He shared this recipe with us, and we tried it out the very same evening: sardine bruschetta with garlic and coriander, served with a well-chilled moelleux Jurançon from Clos Lapeyre. More about the pink garlic and Sébastien Marty's farm can be found in our portrait of the Lautrecoise.
Apéro · inspired by Christian Lohse
Garlic-Sardine Bruschetta
Six ingredients and no more than fifteen minutes: crispy, salty, savory, and the sweet wine to balance it all. An amuse-bouche for a summer evening on the balcony.
Ingredients
For 4 people at aperitif
Preparation
1
Toast the bread in the toaster, in a pan, or under the grill until it is really crispy on the outside and still soft on the inside.
2
Halve the garlic clove and rub the cut side firmly into the hot bread slices.
3
Place the sardines from the can on the bread and roughly crush them with a fork.
4
Drizzle with a little olive oil, add freshly ground pepper, then the plucked coriander leaves. Serve immediately with the well-chilled sweet wine.
Tip
The secret is in the contrast: the sardine brings salt and oil, the wine sweetness and acidity. If you don't like coriander, use flat-leaf parsley. And the better the bread, the better the bruschetta; thinly sliced day-old baguette works just as well.
