Sardine Toast
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4 toasts
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Calories
969 kcal
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Cuisine
Mediterranean
Sardine Toast
Description
Sardine Toast is a composed open-faced sandwich featuring oil-packed sardines mixed with dill, Aleppo pepper, lemon zest, and juice, gently tossed with olive oil. The sardine mixture is spread over rustic toasted bread that has been brushed with olive oil and broiled to achieve a crisp texture with slightly charred edges. Fresh slices of tomato and Persian cucumber provide a light, refreshing contrast to the savory and herbaceous sardine topping. The inclusion of herbs and spices enhances the natural flavors of the sardines without overpowering them.
The final assembly can be enriched with a spread of chermoula for a Middle Eastern flair and topped with pickled red onions for tartness and crunch. This toast offers a satisfying blend of textures, from crispy bread to tender fish and crisp vegetables, making it a flavorful snack or light meal option. The dish showcases how simple ingredients can be combined thoughtfully to create something distinctive.
For those concerned about the sardine bones, boneless and skinless options are available, though the small bones in some sardines are soft and provide a good source of calcium. The recipe suggests using a bold, peppery extra virgin olive oil to complement the flavors. Sardine Toast is a practical choice when you want a nutrient-dense, flavorful bite that comes together with pantry staples and fresh vegetables.
Ingredients
- 1 sardine drained (skinless, boneless if you’d like, see note, oil-packed, canned, 6 to 7 ounces
- 1/4 cup dill finely chopped, fresh
- 1/2 to 1 teaspoon Aleppo pepper or red pepper flakes
- 1 lemon zested and juiced
- kosher salt
- black pepper
- extra virgin olive oil a bold and peppery option like Early Harvest Greek EVOO works well here
- 4 large slices rustic whole grain or sourdough bread
- 1 tomato thinly sliced into rounds, large
- 2 cucumber thinly sliced into rounds, Persian
- Chermoula Recipe, or try our Villa Jerada Chermoula, for serving (optional)
- Pickled red onions Recipe,
Instructions
- Make the sardine mixture. 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.
- Toast the bread. 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.
- Make the sardine toast. 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.
Notes
- Using boneless and skinless sardines is an option for those who prefer to avoid bones, though the bones are soft and a good calcium source.
- Choose a bold and peppery extra virgin olive oil to enhance the flavor profile.
- This toast is best served fresh to retain the crispness of the bread and freshness of the vegetables.
- Adding chermoula and pickled red onions is optional but adds layers of flavor and acidity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4toasts
Amount Per Serving
Calories 969 kcal
% Daily Value*
| Calories | 96.9kcal | 5% |
| Carbohydrates | 17.1g | 6% |
| Protein | 5.1g | 10% |
| Fat | 1.6g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 0.3g | 2% |
| Cholesterol | 4.3mg | 1% |
| Sodium | 143.7mg | 6% |
| Potassium | 259.8mg | 6% |
| Fiber | 3.1g | 12% |
| Sugar | 3.2g | 6% |
| Vitamin A | 596.4IU | 12% |
| Vitamin C | 21.8mg | 24% |
| Calcium | 78.6mg | 8% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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