Baked Brie
(click image for larger size)Bone Suckin' Habanero Sauce,1 tsp.
Bone Suckin' Hot Seasoning, 2 tsp.
Sardines in Olive Oil, 1 tin, double layered
Red Onions, 2, cut in half and thinly sliced
Lemon Juice, 1/4 cup of freshly squeezed or 2 lemons juiced
Lemon Zest, 1 tsp.
Fresh Dill, 1 Tbsp. finely chopped, plus some for garnish
Olive Oil, 1 Tbsp.
Butter, 1/2 stick
French Bread, 1, long skinny loaf, sliced 1/4 of an inch thick
Sea Salt, 2 tsp.
Directions:
Peel onions, cut in half and slice as thinly as possible or use a mandolin, use all of the onions. In a bowl combine, onions, dill, Bone Suckin' Habanero Sauce, chopped dill, lemon juice, zest, olive oil and sea salt. Cover the onion relish and let stand covered until the onions have softened a bit, about 15 minutes.
In a small saucepan, melt butter and stir in Bone Suckin' Hot Seasoning & Rub. Brush melted butter onto bread slices and bake at 250° for 20 minutes. The object is to toast the bread through and through, it should be golden brown.
Open the sardines, arrange on a platter along with bread, onion relish and sprigs of dill for garnish. Place sardine on the bread and cover with onion relish and enjoy! This is yummy if you add the Bone Suckin' Horseradish Sauce (see recipe) too as another option.
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