Sardine & tomato bruschetta

title="Sardine & tomato bruschetta"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Sardine-amp-tomato-bruschetta.jpg" alt="Sardine & tomato bruschetta"
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• 0:15 Prep


• 0:02 Cook


• 
  4 Servings


• Capable cooks

Turn smoked sardines into gourmet fare by serving it on lightly toasted bruschetta.

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Nutrition information

Ingredients

• 2 105g cans lightly smoked sardines in soy bean oil (King Oscar brand), drained


• 2 small ripe tomatoes, diced


• 2 tablespoons fresh lemon juice


• 1 tablespoon roughly chopped fresh Continental parsley


• Ground black pepper, to taste


• 8 1.5cm-thick slices ciabatta bread


• 2 tablespoons olive oil


• 2 garlic cloves, halved lengthways

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat grill on high.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Carefully cut the sardines into small pieces. Combine sardines, tomatoes, lemon juice, parsley and black pepper in a bowl. Set aside. Lightly brush both sides of the ciabatta slices with the olive oil and then rub with the garlic cloves. Place on a grill tray or baking tray and cook under a pre- heated grill for 1-2 minutes on each side or until golden. Spoon sardine mixture onto the toasted ciabatta and serve.
  
  
  

Nutrition

• 1581 kj

  Energy




• 15g

  Fat Total




• 3g

  Saturated Fat





• 17g

  Protein





• 535.03mg

  Sodium




• 5g

  Carbs (sugar)




• 42g

  Carbs (total)

All nutrition values are per serve

• Author: Annette Forrest


• Publication: Australian Good Taste

Source: taste.com.au