Goat Cheese and Sardine Rillettes with Toast

RECIPE FROM CHEF ERIC ARROUZE OF ONLINECULINARYSCHOOL. NET AND UBC CONTINUING STUDIES

These healthy and delectable bites are an easy- to- make, no- bake appetizer or light snack. The sardines come packed with Omega 3s, calcium, vitamins B12 and D, and protein which, when combined with the calcium- rich goat cheese, make this a dish you can serve with pride. 2 tins ( 120 g or 4.2 ounces each) of sardines in oil 2 tablespoons ( 30 ml) plain goat cheese 1 green onion, finely chopped Zest and juice of 1/ 4 lemon 1 tablespoon ( 15 ml) basil leaves, chopped 2 tablespoons ( 30 ml) celery, finely chopped 12 baguette slices, brushed with olive oil and toasted 3 cherry tomatoes, quartered Salt and pepper, to taste Drain off the sardine oil and set aside. Cut the sardines in half lengthwise and remove the bones. Place the meat into a bowl and crush it with a fork. Add the goat cheese, green onion, zest and lemon juice, chopped basil leaves and celery. Mix well, taste and season. Wrap the bowl and chill until ready to serve. To serve, top the toasted baguette slices with the sardine mixture and garnish with a quarter cherry tomato. Serves 4