SARDINE TOASTS WITH TOMATO AND SWEET ONION
A classic pantry meal, sardine toasts are just the thing to eat when you're starving and there's nothing in the house for dinner. If you don't have tomatoes, just leave them out. With their saline flavor and buttery texture, all sardines need is some good bread and a little crunchy onion to set them off.
Provided by Melissa Clark
Categories dinner, easy, for one, for two, lunch, quick, snack, weekday, finger foods, sandwiches, main course
Time 10m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Toast the bread under a broiler (on both sides) or in the toaster.
- While the toast is still warm, immediately rub it (aggressively!) with the cut side of the garlic clove, then spread toast generously with butter. Top butter with tomato slices and lightly salt them.
- Top tomatoes with sardines and then onion slices. Drizzle with olive oil and lemon juice, then season with more salt and pepper. Garnish with basil if you like and serve immediately.
SARDINES & TOMATOES ON TOAST
Tinned sardines are a cost-effective way to get plenty of heart-healthy oily fish. Keep a can in the cupboard for a quick dinner or lunch for one
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course
Time 10m
Number Of Ingredients 7
Steps:
- Rub each piece of toast with the garlic. In a small bowl, mix the sardines and their oil with the tomatoes and the watercress, then season. Sit half the mixture on each slice of toast, piled high. Scatter over the parsley and squeeze over the lemon, if you like.
Nutrition Facts : Calories 444 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 2.1 milligram of sodium
SARDINES ON TOAST
This savory snack makes a great appetizer or light lunch. It originates from Stephane Reynaud's "French Feasts," one of Martha's Finds.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Drizzle bread slices with olive oil. Place on a baking sheet and toast in oven until golden brown, about 10 minutes.
- Preheat broiler. Place scallions and pepper on a baking sheet and place under broiler; broil until tender and browned.
- Place radishes, shallots, and butter in a medium bowl; mix well using a fork; spread mixture on toasted bread. Using a fork, slightly break up sardines. Divide sardines evenly between toasts and top with broiled vegetables, sundried tomatoes, and dill. Serve.
SARDINE TOASTS WITH TOMATO MAYONNAISE AND FENNEL
Chef Renee Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.
Provided by Renee Erickson
Categories Bon Appétit Sardine Fish Appetizer Tomato Mayonnaise Dill Fennel Spring Hors D'Oeuvre Bread Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 19
Steps:
- Make the tomato mayonnaise:
- Preheat oven to 500°F. Toss tomatoes with oil on a rimmed baking sheet to coat. Roast until skin is blackened and tomatoes are very soft, 20-25 minutes. Pass tomatoes through finest disk of a food mill or a coarse-mesh sieve into a small saucepan; season with salt. Bring to a simmer over medium-low heat, stirring often, and cook until you have about 1/2 cup tomato purée. Let cool.
- Meanwhile, toast fenugreek, cumin, and peppercorns in a dry small skillet over medium heat, tossing often, until fragrant. Let cool and finely grind in spice mill or with mortar and pestle.
- Mix tomato purée, spice mixture, and mayonnaise in a bowl; season with salt.
- Assemble the toasts:
- Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Brush both sides of bread with 2 Tbsp. oil total and grill until lightly charred, about 2 minutes per side.
- Toss fennel, dill, parsley, lemon juice, and remaining 1 Tbsp. oil in a medium bowl; season with salt. Spread tomato mayonnaise over toast and top each with a few sardines and some fennel salad.
- Do Ahead
- Tomato mayonnaise can be made 5 days ahead. Cover and chill.
SARDINES ON TOAST
Make and share this Sardines on Toast recipe from Food.com.
Provided by ImPat
Categories Breakfast
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put the bread slices on a baking tray and cook one side under a grill (broiler) preheated to medium until golden brown.
- Arange the cherry tomatoes and sardines on the untoasted side of the bread slices and grill (broil) until the sardines are browned.
- Top the sardines with the rockets (arugula) and sprinkle with the lemon juice and season with creacked black pepper.
Nutrition Facts : Calories 203.9, Fat 7, SaturatedFat 1, Cholesterol 71, Sodium 470.8, Carbohydrate 19.1, Fiber 3, Sugar 3.5, Protein 16
PORTUGUESE-STYLE SARDINES ON TOAST
Make and share this Portuguese-Style Sardines on Toast recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Using your hands, remove the skin and bones from the sardines - simply hold the fish under a gently running tap and rub the skins off with your thumb.
- Gently open the fish and remove any bones. Flake the flesh and leave on one side
- Finely dice the red onion. Blanch the tomatoes in boiling water for about 30 seconds, before plunging them into cold water. Remove their skins and seeds and finely dice the flesh.
- Toss the tomatoes and onion with the lemon juice, olive oil, cumin seeds and parsley. Season with salt and pepper.
- To serve, rub the toasted bread with olive oil and garlic, and heap the sardines onto the bread. Scatter over the tomato mixture and garnish with the Feta cheese.
Nutrition Facts : Calories 313.9, Fat 21.5, SaturatedFat 6.5, Cholesterol 127.4, Sodium 698.9, Carbohydrate 7.5, Fiber 1.2, Sugar 4.2, Protein 22.7
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