Sardine, fennel & red onion bruschetta

title="Sardine, fennel & red onion bruschetta"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Sardine-fennel-amp-red-onion-bruschetta.jpg" srcset="https://img.taste.com.au/zlkDTxpr/w720-h480-cfill-q80/taste/2016/11/sardine-fennel-red-onion-bruschetta-22209-1.jpeg 720w, https://img.taste.com.au/vHqbGV7o/w643-h428-cfill-q90/taste/2016/11/sardine-fennel-red-onion-bruschetta-22209-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Sardine, fennel & red onion bruschetta"
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(1) Rate it

• 0:10 Prep


• 0:10 Cook


• 
  6 Servings


• Capable cooks

Featured in
Fennel recipes, Easy recipes

Ingredients

• 20g butter


• 2 baby (about 300g) fennel bulbs, outer leaves removed, halved, thinly sliced crossways


• 1 x pkt 2 sesame seed half-baguettes (Bake at Home brand)


• 2 x 105g cans sardines in spring water (King Oscar brand) drained, chopped


• 1 small red onion, halved, finely diced


• 2 tablespoons chopped fresh continental parsley leaves


• 2 tablespoons chopped fresh dill


• 2 tablespoons fresh lemon juice


• 2 teaspoons white vinegar


• 80ml (1/3 cup) olive oil


• Salt & freshly ground black pepper

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat oven to 180°C. Melt the butter in a medium non-stick frying pan over medium heat until foaming. Add the fennel and cook, stirring, for 5 minutes or until tender and brown. Remove from heat and set aside for 5 minutes to cool.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, cook baguettes in preheated oven following packet directions or until golden brown and cooked through. Remove from oven and set aside for 10 minutes to cool.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Combine the fennel, sardines, onion, parsley, dill, lemon juice, vinegar and half the olive oil in a large bowl. Taste and season with salt and pepper.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Preheat grill on high. Thickly slice baguettes diagonally. Brush both sides with remaining oil and cook under preheated grill for 2 minutes each side or until golden brown.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Top each baguette slice with some of the sardine mixture and serve immediately.
  
  
  

Nutrition

• 1110 kj

  Energy




• 18g

  Fat Total




• 4g

  Saturated Fat





• 10g

  Protein





• 249.75mg

  Sodium




• 3g

  Carbs (sugar)




• 16g

  Carbs (total)

All nutrition values are per serve

Notes

Prep: 10 mins (+ 10 mins cooling time) Tips: Sardines have a strong flavour. We added white vinegar to help balance the flavours in this recipe. Substitute canned tuna or red salmon for the sardines and 2 tbs chopped fresh basil leaves for the dill, if desired.

• Author: Amanda Kelly


• Image credit: John Paul Urizar


• Publication: Australian Good Taste

Source: taste.com.au