Free Recipe, Mediterranean Seafood and Fish
Sardine Toast
Makes 4 toasts
Say hello to your new favorite snack—sardine toast! Crispy bread topped with juicy, flavorful sardines, a squeeze of zesty lemon, and a sprinkle of fresh herbs. It’s a simple yet bold bite that packs a punch, blending rich umami with a bright, tangy twist. Perfect for when you want something quick, delicious, and totally unforgettable!
INGREDIENTS
1 (6 to 7 ounce) can oil-packed sardines, drained
¼ cup finely chopped fresh dill
½ to 1 teaspoon Aleppo pepper, or red pepper flakes
1 lemon, zested and juiced
Kosher salt
Black pepper
Extra virgin olive oil
4 large slices rustic whole grain or sourdough bread
1 large tomato, thinly sliced into rounds
2 Persian cucumbers, thinly sliced into rounds
Chermoula, for serving (optional)
Pickled red onions
INSTRUCTIONS
1. In a small bowl, use a fork to break up the sardines into large pieces. Add the dill, Aleppo pepper, lemon zest and juice, and a big pinch of salt and pepper. Add a small drizzle of olive oil and toss to combine.
2. Brush each slice with olive oil on both sides, then arrange on a baking sheet. Turn your oven to broil and add the bread to the center rack. Watch closely, turning over with a pair of tongs, until the bread is crispy and charred on the edges. Remove from the oven.
3. If you are using chermoula, go ahead and spread it on the toast then arrange the tomato slices and cucumbers over the toasted whole grain bread. Add the sardine mixture on top. Finish with a few pickled red onions.
This AMAZING Recipe can be found in our new Mediterranean Seafood and Fish cookbook here
