Sardines on Toast
Sardines on toast is a quick and flavorful dish combining crispy toasted bread with savory sardines, fresh tomatoes, and a zesty lemon dressing. This easy recipe is perfect for breakfast, lunch, or a light dinner, offering a nutritious and satisfying meal.
Servings: 2 servings
Ingredients
- 0.5 loaf French or Italian bread sliced
- 1 tablespoon extra virgin olive oil
- 1 clove garlic
- 2 tomatoes
- 1 small red onion sliced, optional
- 1 can sardines 4-ounce (100-gram) can
- 2 tablespoons capers
- 0.5 lemon lemon juiced
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
- fresh basil leaves
Instructions
- Start by slicing your French or Italian bread into thick slices, about ½ to ¾ inch thick. Heat a skillet or grill pan over medium heat and drizzle the extra virgin olive oil. Lightly toast the bread slices until they are golden brown and crisp on both sides.
- Once toasted, take the garlic clove and gently rub it over one side of each slice while the bread is still warm to infuse it with subtle garlic flavor.
- Dice the tomatoes into small cubes and place them in a bowl. If using red onion, slice it thinly and add it to the tomatoes. Toss them together gently to mix.
- Open the can of sardines and drain any excess oil or liquid. Leave the sardines whole or gently break them into bite-sized pieces. Add the sardines and capers to the tomato and onion mixture, folding everything together gently.
- Add the lemon juice, salt, and ground black pepper to the sardine mixture. Stir gently to combine all the flavors.
- Spoon the sardine and tomato mixture generously over each slice of toasted bread, ensuring some of the juicy tomato and caper mixture is on each slice.
- Top each toast with fresh basil leaves for a fragrant, fresh finish. Serve immediately and enjoy!
Equipment
- Skillet or Grill Pan
- Knife
- Cutting Board
- Mixing Bowl
- Spoon
Notes
Use good quality sardines packed in olive oil for the best flavor. For a milder onion flavor, soak sliced red onions in cold water for 10 minutes before adding. For extra richness, drizzle a little more olive oil over the assembled toast before serving. Serve with a side of fresh green salad or steamed vegetables to make a complete meal.
Variations include adding avocado, red pepper flakes for spice, crumbled feta or Parmesan cheese, and substituting basil with other fresh herbs like parsley, dill, or cilantro. You can also skip the toast and serve the sardine mixture over mixed greens for a salad option.
Store leftover sardine mixture in an airtight container in the refrigerator for up to 2 days; keep toasted bread separate to avoid sogginess.