|Don't be scared of sardines, they are a delicious, sustainable source of omega 3 fatty acids|
This recipe is a super easy, quick and healthy dinner. I think I've extolled the virtues of sardines enough and don't need to go into it more (but, oh the omegas!) Since the bread is large, I am calling it bruschetta. We had it last night accompanied by a nice salad of spinach, arugula, roasted beets and asparagus, diced red peppers, pumpkin seeds and goat cheese.
Makes 4 toasts which is 2 servings for dinner or 4 to 8 (if cut in half) for an appetizer.
1 can sardines (preferably boneless, skinless, packed in olive oil; I buy them in bulk on Amazon, much cheaper this way)
2 T. diced sun dried tomatoes
2 T. diced red bell pepper
1 T. finely chopped parsley
2 t. finely chopped mint
juice of 1/4 lemon
2 cloves garlic
4 slices good whole grain bread (I used some leftover "Seeduction" bread from whole foods full of all sorts of seeds)
Parmesan cheese to grate over the breads
1. Preheat broiler.
2. Drain the sardines, reserving the oil separate from the sardines.
3. Combine the tomatoes, bell pepper, parsley, mint, lemon juice with about 1 t. of the reserved oil from the sardines. Mince 1 of the garlic cloves and add that in as well. Stir, adding a little more oil if it seems dry.
4. Slice the second garlic clove in half. Rub one side of each bread slice with it. Then, brush the same side with the reserved oil.
5. On a baking sheet or broiler pan, put the bread slices under the broiler. Broil till toasty, 1-2 minutes.
6. Remove toasts from oven and divide the sardine mixture among the toasts. Grate a dusting of parmesan cheese on top of each and return to the broiler for another 2 minutes to warm. Consume immediately.