Why Tinned Fish is the Ultimate Quarantine Food, According to Chefs
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It makes great appetizers
Tinned Brújula Spanish sardines are on the appetizer menu at Bell’s Restaurant, a renowned French bistro in Los Alamos, California. “We found Brújula more consistent in size, and it looks beautiful,” said Greg Ryan, co-owner and general manager. The Spanish sardines are placed on a saltine baked by the restaurant’s pastry chef with cultured butter from Vermont Creamery and a drizzle of Sriracha sauce. Fans of the popular sardine appetizer have posted pictures online of their recreations from home. “You don’t feel bad when you eat it, and it’s not on people’s palates,” Ryan said. Bell's Restaurant is currently doing take-out/curbside pick-up only.
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Three Cheese Baguette
You'll drool over this 3 cheese, bacon-wrapped baguette.
INGREDIENTS
- Blue cheese
- Cheddar cheese
- Mozarella
- 1 baguette
- Sun-dried tomatoes
- Bacon
METHOD
- Cut your cheeses into thin slices
- Slice baguette down the middle (like a sandwich)
- Layer cheddar, blue, and mozarella cheese inside the bread
- Top with sun-dried tomatoes
- Close baguette and wrap with bacon strips
- Put in oven and bake for 20 minutes at 350 degrees
- Slice and serve!