Sardine bruschetta

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

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    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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