Ingredients
Toast
- 2 slices sourdough bread thick-cut
- 1 clove garlic cut in half
Tomato sardine topping
- 1 can (3.75 oz) sardines in olive oil drained lightly; bones are edible
- 1 cup cherry tomatoes quartered
- 1 tablespoon chopped parsley
- 1 teaspoon extra-virgin olive oil optional
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/8 teaspoon black pepper
Equipment
- Toaster or grill pan
- Small mixing bowl
- Knife and cutting board
Instructions
- Toast sourdough until deeply golden and crisp around the edges. While warm, rub one cut side of the garlic over each slice; use more or less to taste.
- Put tomatoes in a bowl with parsley, lemon zest, lemon juice and pepper. Let them sit a few minutes so the dressing draws out a little juice.
- Drain most of the oil, reserving a teaspoon if desired. Gently break sardines into large flakes and fold into the tomatoes without turning them into a paste.
- Spoon the mixture over toast just before eating. Drizzle with reserved oil if needed and finish with extra parsley or lemon.
Nutrition
Serving: 1toastCalories: 350kcalCarbohydrates: 34gProtein: 20gFat: 14gSodium: 650mgFiber: 4g
Video
Notes
Sardines: Canned sardines are already cooked. Remove bones or skin if preferred; their soft bones are edible.
Allergens: Contains fish and wheat; sourdough may contain other allergens.
Nutrition: Approximate per toast using sardines in olive oil and sourdough.
Cost: Estimated US$5.40 for two toasts: sardines US$2.50, bread US$1.20, tomatoes US$1.20, lemon, herbs and garlic US$0.50.
Video: Busy Daddy Cooks demonstrates a related preparation. The video uses sardines in tomato sauce with onion and chili. This recipe uses olive-oil-packed sardines, fresh tomatoes, parsley and lemon.
