Sardine bruschetta

    18 min

    This lovely sardine bruschetta starter is a little taste of Italian heaven. Serve with fresh rocket leaves.

    2 people made this

    Serves: 4 

    • 12 sardine fillets
    • 4 tablespoons olive oil
    • salt and pepper, to taste
    • 2 cloves garlic, minced
    • 4 ripe tomatoes, seeded and chopped
    • 55ml red wine vingear
    • 1 bunch basil leaves, chopped
    • 3 tablespoons capers, chopped
    • juice of 1/2 lemon
    • 1 small red chilli, seeded and minced
    • 4 slices thick bread

    Prep:10min  ›  Cook:8min  ›  Ready in:18min 

    1. Rub the sardines generously with olive oil, salt and pepper.
    2. In a bowl, combine the garlic, tomatoes, vinegar, basil, capers, lemon juice and chilli. Mix well.
    3. Place the sardines and the bread under the grill and cook for 3 to 4 minutes on each side, then flip the toast and the sardines and cook for a further 3 to 4 minutes on the other side. The bread should be toasted and the sardines warmed through.
    4. Place the bread on a serving plate and divide the tomato mixture evenly between the slices. Top each slice with 3 sardines and season. Serve immediately.

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    Reviews in English (1)


    Quick easy recipe. The salsa type dressing is packed with flavour, perfect with the fact it would go well with other fish too. I made it a few hours before serving to let the flavours develop. Didn’t do the bruschetta, toasted some pittas instead and stuffed them with the sardines, salsa and some left over roasted Mediterranean veg.  -  28 Apr 2018