Mediterranean Sardines on Toast

Crispy sourdough topped with fresh tomato, capers, and olives, finished with Good Fish sardines and a drizzle of their oil. 

Prep time: 15 minutes 
 Cook time: 10 minutes 
 Serves: 4 

Ingredients: 

  • 4 ripe tomatoes 

  • 1 ½ tbsp baby capers, rinsed and drained 

  • ¼ cup kalamata olives, pitted and roughly chopped 

  • 1 tsp lemon zest 

  • ½ garlic clove, finely grated 

  • 1 ½ tbsp extra virgin olive oil 

  • 1 tbsp red wine vinegar 

  • 4–6 sourdough bread slices 

  • Salt, to taste 

  • Freshly cracked black pepper, to taste 

  • 2 × 120g cans Good Fish sardines in extra virgin olive oil 

  • 15g chives, finely sliced 

Method:

  1. Cut the tomatoes in half. Holding each tomato by the skin, grate the flesh into a bowl using the coarse side of a box grater, discarding the skins. Transfer the tomato pulp to a fine sieve and allow it to drain for 5 minutes to remove any excess liquid. 

  1. Place the drained tomato pulp into a bowl. Add the capers, olives, lemon zest, half the grated garlic, extra virgin olive oil and red wine vinegar. Season with salt and pepper, then gently mix to combine. Set aside for 5 minutes to allow the flavours to develop. 

  1. Heat a large frying pan over medium heat and drizzle with a little olive oil. Working in batches, cook the sourdough for 2–3 minutes on each side, or until crisp and golden. Rub one side of each warm toast with the remaining garlic. 

  1. Spoon the tomato mixture generously over the toast. Arrange the sardines on top, drizzle with a little of the reserved sardine oil and sprinkle with the chives. Season with extra black pepper and serve at room temperature. 

Notes 

Make the tomato mixture up to 2 hours ahead and keep covered at room temperature. Assemble the bruschetta just before serving to keep the sourdough crisp.

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Ingredients for Mediterranean Sardines on Toast