Glow Up Sardine Toast (Print Version)
Sourdough toast topped with sardines, herby cherry gremolata, and pistachios for a lively starter or lunch.
# Ingredients:
→ Sardines & Toast
01 -
1 can (110–120 g) sardines in olive oil
02 -
4 thick slices sourdough bread
03 -
1 small garlic clove, peeled
04 -
2 tablespoons extra virgin olive oil
→ Gremolata
05 -
60 ml flat-leaf parsley, finely chopped
06 -
zest of 1 small lemon and 5 ml lemon juice
07 -
2 tablespoons dried cherries, finely chopped
08 -
1 small garlic clove, finely minced
09 -
15 ml extra virgin olive oil
10 -
pinch flaky sea salt
11 -
freshly ground black pepper, to taste
→ Topping
12 -
3 tablespoons shelled pistachios, roughly chopped and lightly toasted
13 -
flaky sea salt, for finishing
# Steps:
01 -
Toast the bread slices until golden and crisp. While still hot, rub one side of each toast gently with the peeled garlic clove. Drizzle each slice lightly with olive oil.
02 -
In a small bowl, combine chopped parsley, lemon zest, lemon juice, dried cherries, minced garlic, and olive oil. Season with a pinch of sea salt and freshly ground black pepper. Stir well to combine.
03 -
Open the can of sardines and drain the excess oil, reserving a little for optional drizzling.
04 -
Arrange the sardines evenly on the prepared toasts. Spoon the cherry gremolata generously over the sardines.
05 -
Scatter toasted pistachios over each toast and finish with a light sprinkle of flaky sea salt. Optionally, drizzle with reserved sardine oil for extra richness.
06 -
Serve immediately while the toasts are still crisp.
# Notes:
01 -
Dried cranberries or golden raisins may be used in place of dried cherries for variation.
02 -
For added heat, incorporate a pinch of chili flakes into the gremolata.
03 -
Pairs well with a chilled dry white wine or sparkling water with lemon.