Crostini with bean purée and sardines in chimichurri from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 124) by Judy Rodgers

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Notes about this recipe

  • kari500 on May 17, 2025

    I totally cheated - used a can of drained Great Northern beans, warmed and smashed with some lemon juice. Canned sardines, and Trader Joe’s chimichurri. Thoroughly enjoyed this 5 minute meal.

  • SheilaS on September 24, 2022

    Warm white beans are smashed, spread on toasts then topped with sardines warmed in chimichurri and a bit more of the chimichurri sauce at the end. These are delicious. Just the thing to turn a simple salad or soup into a meal. If you are squeamish about seeing little fishies on your toast, just mash them up into the chimichurri and spoon that over the beans

  • clcorbi on July 21, 2017

    Amazing. Five stars. I have been trying to find more ways to eat sardines, and this is the perfect way. We cheated and used canned beans to make this weeknight-friendly, although I'm certain homemade beans would have been even more heavenly. If you go the canned route, make sure to season the mixture aggressively so that is stands up to the sardines. I didn't grill our crostini, just toasted them and rubbed with garlic, my normal method. The chimichurri is what makes these--it's excellent and worth making on its own, but the flavor also perfectly sets off the other toppings. Garnished with parsley, these look pretty, and would make a great appetizer for entertaining. I will definitely repeat.

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