• 12servings
  • 30minutes
  • 41calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB3, B9, C, P
MineralsNatrium, Chromium, Silicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 4-ounce can boneless, skinless sardines packed in olive oil, preferably smoked

  2. 2 tablespoons finely chopped fresh mint

  3. 2 teaspoons extra-virgin olive oil

  4. 1/8 teaspoon salt

  5. 3 slices multigrain bread or 12 slices baguette, preferably whole-grain

  6. 1/2 medium ripe tomato

  7. 1 tablespoon very thinly sliced yellow onion

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F.

  2. Flake sardines with a fork into a mixing bowl. (The pieces should not be mashed, but should be no bigger than a dime.) Add mint, oil and salt; toss gently to combine.

  3. If using whole slices of bread, cut off the crusts and cut each into four triangles. Place the triangles or baguette slices on a baking sheet and bake until crispy and golden brown, 12 to 14 minutes. As soon as you remove them from the oven, rub each slice with the cut side of the tomato. As you progress, the tomato will break down until only the skin remains; discard any remaining tomato.

  4. Top each toast with about 1 1/2 teaspoons of the sardine mixture. Top the sardine mixture with a couple of onion slices and serve immediately.

  5. To Make Ahead: Cover and refrigerate the sardine mixture (Step 2) for up to 2 days.


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