Sardine and Tomato Bruschetta

Mediterranean · 15 min · Fish · pescatarian, dairy-free

Shop ingredients

Ingredients

• 2 cans (120g each) canned sardines in olive oil
• 4 slices rustic sourdough bread
• 2, diced ripe tomatoes
• 1, halved garlic clove
• 1/4, finely diced red onion
• 1/2, juiced lemon
• 2 tbsp extra-virgin olive oil
• 2 tbsp, chopped fresh parsley

Method

1. Toast or grill the sourdough slices until crisp and rub each with the cut side of the garlic clove.
2. Toss the diced tomatoes and red onion with lemon juice, half the olive oil, and salt.
3. Drain the sardines and lay them over the toasted bread.
4. Spoon the dressed tomato mixture over the sardines.
5. Finish with parsley and a drizzle of the remaining olive oil.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook