Sardine and Tomato Bruschetta
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 15 min · Fish · pescatarian, dairy-free
350 cal
22g protein
34g carbs
14g fat
per serving · estimated
Ingredients
- 2 cans (about 4 oz 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 (tap to check — screen stays awake)
- Toast or grill the sourdough slices until crisp and rub each with the cut side of the garlic clove.
- Toss the diced tomatoes and red onion with lemon juice, half the olive oil, and salt.
- Drain the sardines and lay them over the toasted bread.
- Spoon the dressed tomato mixture over the sardines.
- Finish with parsley and a drizzle of the remaining olive oil.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.