Best Sardines Tomatoes On Toast Recipes

SARDINES & TOMATOES ON TOAST

Sardines & tomatoes on toast image

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

Time 10m

Number Of Ingredients 7

Ingredients

2 slices sourdough bread, toasted
1 large garlic clove , halved
135g can sardines in olive oil
130g cherry tomatoes , halved
handful watercress
1 tbsp parsley , roughly chopped
1/2 lemon , to serve (optional)

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

SARDINE TOASTS WITH TOMATO AND SWEET ONION

Sardine Toasts With Tomato and Sweet Onion image

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

Ingredients

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.

SARDINE TOASTS WITH TOMATO MAYONNAISE AND FENNEL

Sardine Toasts With Tomato Mayonnaise and Fennel image

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

Ingredients

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.

SARDINES ON TOAST

Sardines on Toast image

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

Ingredients

6 1/2-inch-thick slices country-style bread
1 tablespoon olive oil
3 scallions, white parts only, trimmed and cut into 1-inch-long pieces
1 yellow bell pepper, stemmed, ribs and seeds removed, and julienned
1 bunch red radishes, washed, dried, trimmed, and julienned
3 tablespoons minced shallots
3 tablespoons salted butter, room temperature
3 (3-ounce) cans oil-packed sardines
6 oil-packed sundried tomatoes, julienned
1/2 cup fresh dill fronds

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.