This lovely sardine bruschetta starter is a little taste of Italian heaven. Serve with fresh rocket leaves.
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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
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Method Prep:10min › Cook:8min › Ready in:18min
Rub the sardines generously with olive oil, salt and pepper.
In a bowl, combine the garlic, tomatoes, vinegar, basil, capers, lemon juice and chilli. Mix well.
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.
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.