Best Sardine Toasts With Tomato And Sweet Onion Recipes

Sardine Toasts With Tomato Mayonnaise and Fennel image

Provided by Renee Erickson

Yield Serves 4

Number Of Ingredients 19

For the tomato mayonnaise:
1 1/2 pounds plum tomatoes (about 10), halved lengthwise
1/4 cup olive oil
Kosher salt
1/2 teaspoon fenugreek seeds
1/4 teaspoon cumin seeds
1/4 teaspoon black peppercorns
1/2 cup mayonnaise
For the toasts:
4 (3/4-inch-thick) slices country-style bread
3 tablespoons olive oil, divided
1 small fennel bulb, quartered lengthwise, very thinly sliced
1 tablespoon coarsely chopped dill
1 tablespoon coarsely chopped parsley
1 tablespoon fresh lemon juice
Kosher salt
2 (4.2-ounce) cans oil-packed sardines, drained, pin bones removed
Special Equipment
A spice mill or a mortar and pestle

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.

Sardine Toasts With Tomato and Sweet Onion image

Provided by Melissa Clark

Time 10m

Yield 2 servings

Number Of Ingredients 11

4 thick slices crusty sourdough bread
1 garlic clove, halved
Softened butter, as needed
1 large ripe tomato, thinly sliced
1 can sardines (6 to 7 ounces), deboned if you like
1/4 small sweet or red onion, thinly sliced
Extra-virgin olive oil, for drizzling
Fresh lemon juice, to taste
Flaky sea salt
Coarsely ground black pepper
Fresh basil leaves, torn (optional)

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.