Sardine Bruschetta with Tomato Salsa & Green Chilli Salsa Verde
Sardine Bruschetta with Tomato Salsa & Green Chilli Salsa Verde
This works as a quick bite. The brunch with friends version presented here needs a touch more prep and shopping. If you don’t have time to chargrill your breads and sardines, a bit of toast and a quality sardine from a can will still provide all you need.
Servings
4
Prep time
Cook time
Recipe
Dairy Free
Ingredients
- 4 slices sourdough or favourite good bread
- 400g fresh sardine fillets, ready to grill (or tinned in olive oil)
- 2 tbsp olive oil, for brushing & drizzling
- Lemon wedges, to serve
- Tomato Salsa
- 200g cherry tomatoes, roughly chopped
- ¼ red onion, finely diced
- 1 garlic clove, crushed
- Pinch sea salt & freshly ground black pepper, to taste
- 2 tsp good-quality red-wine vinegar
- 2 tsp good-quality red-wine vinegar
- 1 handful flat-leaf parsley, roughly chopped
- 1 mild-medium green chilli (jalapeño or similar), roughly chopped
- 1 garlic clove, crushed
- Juice ½ lemon
- Pinch sea salt & freshly ground black pepper, to taste
- 4 tbsp olive oil
Method
- Mix all the tomato salsa ingredients together and season to taste. For the salsa verde, blitz with a hand blender or hand chop and use a mortar and pestle until it’s like a paste that can be drizzled and spooned over the sardines. For both salsas you are looking for an acid-forward flavour to cut through the oily fish and balance the flavour.
- Brush the olive oil over both the breads and the fresh sardines, then toast and grill on a hot barbecue grill or skillet pan to char both sides.
- Assemble by topping the grilled breads with a tbsp of tomato salsa, then sardines, then drizzle with the green salsa. Serve immediately with lemon wedges and extra green salsa on the side.
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