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