Sardines on toast with pine nuts & capers

title="Sardines on toast with pine nuts & capers"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Sardines-on-toast-with-pine-nuts-amp-capers.jpg" alt="Sardines on toast with pine nuts & capers"
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• 0:10 Prep


• 0:05 Cook


• 
  2 Servings


• Capable cooks

Featured in
Cooking for 1 or 2, Nutrition information

Ingredients

• 8 1.5cm-thick slices ciabatta bread


• 200g low-fat ricotta


• Salt (optional) & freshly ground black pepper


• 2 106g cans sardines in spring water, drained, halved lengthways


• 1/4 cup chopped fresh continental parsley


• 2 tablespoons pine nuts, roughly chopped


• 1 tablespoon drained capers, rinsed, drained, chopped


• 2 small garlic cloves, finely chopped


• 1 teaspoon finely grated lemon rind

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat grill on medium-high. Toast the bread under preheated grill for 1 minute each side or until golden. Place on a baking tray.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Place the ricotta in a small bowl. Season with salt, if using, and lots of pepper, and mix well. Spread evenly over the toast. Place the halved sardines on the toast in a single layer.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Combine parsley, pine nuts, capers, garlic and lemon rind in a small bowl and mix well. Sprinkle evenly over the sardines. Place toasts under the grill and cook for 3 minutes or until pine nuts are golden. Serve immediately.
  
  
  

Nutrition

• 1465 kj

  Energy




• 13g

  Fat Total





• 3g

  Fibre




• 22g

  Protein







• 35g

  Carbs (total)

All nutrition values are per serve

Notes

You can serve this with a salad or steamed green vegetables.

• Author: Jan Purser


• Publication: Australian Good Taste

Source: taste.com.au