Sardines on Toast

Garlicky olive oil toast topped with ripe tomato, red onion, sardines and lemon — a 15-minute pantry meal for lunch, dinner or meze.

Course Appetizer-snack, Lunch

Cuisine Greek

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 574kcal

Author by Jenny Skrapaliori Graves

Ingredients

2 slices sourdough bread sliced thick
¼ cup 60 ml extra virgin olive oil, divided
2 garlic cloves smashed
1 large ripe tomato sliced
4 oz sardines in olive oil drained (about 4 fillets), or 4 small fresh sardines, grilled
½ small red onion very thinly sliced
½ teaspoon chili flakes
1 lemon
Sea salt to taste
Freshly ground black pepper to taste
Fresh oregano basil or parsley, to garnish (optional)

Instructions

Pour the olive oil into a small saucepan and add the garlic. Warm over medium-low heat for 3–4 minutes, until fragrant and just turning golden. Remove from the heat.
Brush the bread on both sides with the garlic oil, reserving a little for drizzling.
Toast the bread in a frying pan over medium-high heat until golden and crisp, 1–2 minutes per side.
Layer tomato slices on each toast and season with salt and pepper. Top each slice with 2 sardines and scatter over the red onion.
Drizzle with the remaining garlic oil, sprinkle with chili flakes and squeeze over lemon juice. Garnish with herbs and serve immediately.

Notes

Refrigerate any leftover garlic oil right away and use within 4 days. For a milder onion, soak the slices in cold water for 5 minutes and pat dry. The nutritional analysis is only an estimate.

Nutrition