Sardine bruschetta
18 minutes
Sardines on toast never tasted so good. Here they are given a new twist by the addition of strong Mediterranean flavours.
Pat Alburey
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Ingredients
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
Directions
Preparation:15min ›
Cook:3min ›
Ready in:18min
- 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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