Sardine bruschetta

Sardine bruschetta


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Sardines on toast never tasted so good. Here they are given a new twist by the addition of strong Mediterranean flavours.

Pat Alburey

Serves: 2 

  • 1 crusty Italian bread loaf
  • 1 clove garlic
  • 2–3 firm ripe tomatoes
  • salt and black pepper
  • olive oil
  • 106g (a small tin) tinned sardines
  • basil, rocket or watercress
  • lemon juice or balsamic vinegar

Preparation:15min  ›  Cook:3min  ›  Ready in:18min 

  1. Toast or grill four thick slices from the bread, then rub one surface of each with the cut clove of garlic.
  2. Cut the tomatoes into chunks, pile onto the bruschetta, season with salt and pepper, and drizzle generously with olive oil.
  3. Drain the sardines and arrange on top. Scatter leaves of basil, rocket or watercress over the bruschetta. Sprinkle a little lemon juice or balsamic vinegar on the salad.

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