Sardine and Tomato Bruschetta
Bruschetta (from the Italian word ‘bruscare’ meaning ‘to roast over coals‘) are substantial slices of bread, grilled or toasted, then rubbed with garlic and drizzled with olive oil. With a hearty topping such as sardines they make a quick dinner, great for busy nights when you don’t feel like spending a lot of time cooking. Sardines are a superhero food: loaded with calcium and omega-3 fatty acids, high in protein and iron. As an added plus, they are low on the food chain, so are a more sustainable source of these nutrients than a carnivorous fish such as tuna. Pair them with juicy-ripe summer tomatoes for a fast and flavorful bruschetta.
— Serves 4
*Items marked in green are available from The Gourmet Corner.
Ingredients
- 1 clove garlic, peeled
- 4 thick slices Pain d’ Cocotte or other hearty bread
- 2–3 firm ripe tomatoes
- La Baline Sea Salt and black pepper
- Puget Extra-Virgin Olive Oil
- 106 g (a small tin) Connétable Sardines
- Balsamic vinegar
Cut the tomatoes into chunks, season with salt and pepper, and drizzle generously with olive oil.
Brush the bread on both sides with olive oil, then grill or broil it until lightly browned. Rub one surface of each slice with the clove of garlic. Place the bruschetta on serving dishes.
Pile the tomato mixture on the bread slices. Drain the sardines and arrange on top. Sprinkle a little balsamic vinegar on the sardines and tomatoes. Serve immediately.
Tags: bread, sardines, tomoatoes