Toast or grill four thick slices from the bread, then rub one surface of each with the cut clove of garlic.
Cut the tomatoes into chunks, pile onto the bruschetta, season with salt and pepper, and drizzle generously with olive oil.
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.