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Introduction
Sardines on toast have long been a staple in coastal Mediterranean cuisines, prized for their abundance and nutritional value. This modern twist on the classic incorporates white beans, a nod to the hearty peasant dishes of Italy and Spain. The addition of fresh herbs not only enhances the flavor profile but also pays homage to the vibrant use of herbs in Mediterranean cooking. Originally a humble fisherman's meal, this dish has evolved into a trendy, health-conscious option that's now gracing the menus of hip cafes and brunch spots worldwide. It's a testament to how traditional ingredients can be reimagined to create something both nostalgic and contemporary.
Ingredients
• 4 slices (about 200g) whole grain crusty bread, cut into 1/2-inch thick slices
• 1 can (120g) high-quality sardines in olive oil, drained and flaked
• 1 can (400g) cannellini beans, drained and rinsed
• 2 tablespoons extra-virgin olive oil, plus extra for drizzling
• 1 small lemon, zested and juiced (about 2 tablespoons juice)
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh dill, finely chopped
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 small red onion, very thinly sliced
Step 1:
In a mixing bowl, mash the cannellini beans with a fork or potato masher, leaving some chunks for texture.
Step 2:
Add flaked sardines, 2 tablespoons olive oil, lemon zest, lemon juice, minced garlic, chopped parsley, dill, red pepper flakes, salt, and black pepper to the mashed beans. Mix well to combine.
Step 3:
Toast the whole grain bread slices in a toaster or on a grill pan until golden brown and crispy.
Step 4:
Spread the sardine and bean mixture generously over each toast slice.
Step 5:
Top each bruschetta with thinly sliced red onion and drizzle with extra olive oil.
Q: Can I make this recipe ahead of time?
A: You can prepare the sardine and bean mixture up to 2 days in advance, but toast the bread just before serving for the best texture.
Q: What can I use instead of cannellini beans?
A: Great northern beans or navy beans are good alternatives if cannellini beans are unavailable.
Q: Is this recipe suitable for special diets?
A: This recipe is dairy-free and can be made gluten-free by using gluten-free bread or cucumber slices instead of regular bread.
• For a vegetarian version, substitute the sardines with 1/2 cup crumbled feta cheese.
• Choose high-quality sardines packed in olive oil for the best flavor.
• If cannellini beans are unavailable, great northern beans or navy beans can be used as alternatives.
• For a gluten-free option, use gluten-free bread or serve the mixture on cucumber slices.
• This recipe contains fish (sardines) and may contain gluten (bread). It is suitable for dairy-free diets.
• For the best texture, mash the beans leaving some chunks for added texture.
• Fresh herbs are preferred, but if unavailable, use 1 tablespoon dried parsley and 2 teaspoons dried dill.
• Leftover bean and sardine mixture can be stored in an airtight container in the refrigerator for up to 2 days.
Serve immediately while the toast is still warm and crispy.
Store leftover bean and sardine mixture in an airtight container in the refrigerator for up to 2 days. Toast fresh bread when ready to serve.
Toast the bread just before assembling to ensure it stays crispy.
- Mash the beans leaving some chunks for added texture
- Use high-quality sardines packed in olive oil for the best flavor
- Adjust lemon juice and seasoning to taste before spreading on toast
For a vegetarian version, substitute the sardines with 1/2 cup crumbled feta cheese. For a gluten-free option, serve the mixture on cucumber slices instead of bread.
Pair with a crisp white wine such as Pinot Grigio or a light Mediterranean-style lager.
This dish can be enjoyed year-round, but it's especially refreshing in spring and summer.
Contains fish (sardines) and may contain gluten (bread). Suitable for dairy-free diets.
