Herb-Crusted Sardine Flatbreads with Pickled Grapes

Ingredients

• flatbread rounds4
• sardines, drained and flaked2 cans (about 8 oz each)
• plain Greek yogurt3/4 cup
• olive oil2 tablespoons
• fresh dill, chopped1/4 cup
• fresh parsley, chopped1/4 cup
• grapes, halved1 cup
• red wine vinegar2 tablespoons
• honey1 teaspoon
• cucumber, very thinly sliced1 medium
• fennel seed, lightly crushed1 teaspoon

Method

1. 1Combine the halved grapes, vinegar, honey, and a pinch of salt; let them quick-pickle while you prepare the rest.
2. 2Mix the yogurt with half the dill, half the parsley, and a little black pepper.
3. 3Warm the flatbreads in a dry skillet or oven until lightly crisp around the edges.
4. 4Toss the sardines with olive oil, fennel seed, remaining herbs, and a pinch of salt.
5. 5Spread the herbed yogurt over each flatbread, then top with cucumber slices and seasoned sardines.
6. 6Scatter the pickled grapes over the top, spooning a little of the pickling liquid over everything.
7. 7Serve immediately while the flatbreads are still warm and crisp.

Tips

• Thin cucumber slices help keep the flatbread from getting soggy.
• The pickled grapes should taste sharply tangy with a faint sweetness, not overly sweet.

Nutrition