If sliders had babies…
Aren’t they just precious.
I guess I got tired of regular ass slider size and had to change my game up. I can’t help it; I have to do things differently. These are crostini sliders, and I’m officially obsessed. I have so many ideas for this now that I’ve made these.
Believe it or not, these were made because of this fantastic watermelon salsa I came up with last night. It’s sweet, just slightly spicy, but most of all very fresh. And summery. I can’t get enough of summer.
I started with a basic tilapia burger recipe, refrigerated it for about an hour to make sure that the mixture wouldn’t fall apart and browned tiny patties in olive oil. While they were cooking, I brushed thin slices of Italian bread with butter and browned them quickly in the oven.
Then, I drizzled a little Stubb’s Green Chile Sauce on the bottoms and topped with tilapia. If you haven’t tried this sauce, you need to by the way. It’s so good – there’s so many things you can do with this stuff.
Stubb’s authentic sauces, rubs and marinades get their bold flavors from real ingredients, with no artificial flavors, colors or sweeteners, or high fructose corn syrup – check out their complete line of rubs, sauces and marinades here.
I topped them with the watermelon salsa and feta cheese. The feta does a nice job of cutting through the spiciness of the salsa and green chile sauce and gives it a nice salty component. Although one could argue that this didn’t need two elements of hot – once you taste it you’ll agree that they compliment eachother. It works because both components are only slightly hot, but their tastes are very different.
….And I do what I want, anyway.
Perfect for cookouts or dinner parties as a starter, or just to make for fun. These would also be fabulous served at a bridal or baby shower or tea.
Here’s your printable-
Mini Tilapia Sliders with Watermelon Basil Salsa, Green Chile Sauce and Feta
- 1 lbs watermelon, diced
- 1 jalapeno, diced
- 1 yellow onion, diced
- 1 17 oz can petite diced tomatoes, diced
- Handful fresh basil leaves, chiffonaded (is that a word?)
- 1 tbsp olive oil
- 1 tbsp white vinegar
- Salt and pepper to taste
- 1 lb. tilapia
- 1 egg, whisked
- 1/2 cup bread crumbs
- 1 tbsp basil, dried
- 1 tbsp Feiny's Rubs - Chesapeake Bay (This is my choice, but you could use Old Bay)
- 1 tbsp sea salt
- 1 tsp black pepper
- 1 loaf Italian bread, or Cuban bread, sliced thin
- Stubb's Green Chile Anytime Sauce
- Feta cheese, crumbled
- Preheat oven to 425 degrees.
- Make the salsa by combining everything in a large mixing bowl; refrigerate.
- Combine the tilapia through pepper and brown them, tiny slider size, in a small skillet with olive oil over medium heat on both sides.
- Toast the bread slices in the oven at 425 for 3-5 minutes, until brown.
- Assemble sliders by drizzling green chile sauce on bottom crostini, add tilapia, salsa and feta and top with crostini.