What do you get when you cross a classically trained chef with a Hawaiian-born surfer dude? Trey Foshee. The San Diego chef heads the kitchen at the acclaimed George’s at the Cove, in La Jolla. Thanks to his ocean roots, it’s not surprising Foshee does amazing things with fresh seafood – like the sardine crostini featured here. (Click here to see the recipe.)
The crostini reflect Foshee’s approach to recipe development. The Culinary Institute of America graduate told us “the ingredients” typically are what inspire him to create a particular dish.
In this recipe, the sardines are marinated overnight in the refrigerator in extra virgin olive oil, toasted fennel seeds, chili flakes, and garlic slices. (Click here to see the recipe.)
For the conserva, pureed tomatoes are baked slowly in a 300 degree Fahrenheit oven until they dry out and thicken into a paste. Extra virgin olive oil and chopped basil are added. (The conserva will keep at least a week in the fridge.)
To assemble the crostini, baguette slices are brushed with extra virgin olive oil and browned on a grill or in the oven. Each toasted slice is topped with a smear of tomato conserva, marinated sardine, and an avocado slice.
Kitchen tip: You could marinate the sardines in our Arbequina extra virgin olive oil. Before toasting the crostini, you could deliver another flavor kick by brushing them with one of our robust oils, like Miller’s Blend, Arbosana, or Limited Reserve.
Your friends at California Olive Ranch