Sardine and pesto bruschetta recipe
Sardines on toast with an Italian-inspired twist sums up this deliciously easy recipe that's on the table in 10. Green pesto, herbs and lemon add fresh, bold flavours, with pine nuts lending a creamy crunch. This is ideal for lunch, dinner or a late supper.
See method- Serves 2
- Takes 10 minutes
- 452 calories / serving
Ingredients
- 1 tbsp pine nuts, flaked almonds or sunflower seeds
- 2 large (or 4 small) slices sliced sourdough, or other crusty bread
- 1 tbsp olive oil
- 2 x 100g tins Tesco Finest Cornish sardines in tomato sauce
- 5g fresh flat-leaf parsley leaves, finely chopped
- ½ lemon, zested, plus 2 tsp of juice
- 1 tbsp reduced-fat green pesto
Each serving contains
- Energy
- 1895kJ 452.0kcal
- Fat
- 22g
- Saturates
- 5g
- Salt
- 1.3g
- Sugars
- 6g
of the Reference intake
Carbohydrate 39.4gProtein 21.3gFibre 3.7g
Method
- Toast the nuts or seeds in a dry frying pan over a medium-high heat for 1 min or until golden. Transfer to a small bowl.
- Brush both sides of the bread with the oil and add to the pan, in batches if needed, cooking for 1-2 mins on each side until golden and crunchy. Divide between two plates.
- Tip the sardines into a bowl and mash lightly with a fork. Stir in half the parsley and the lemon juice. Spoon over the toasts, drizzle with the pesto and scatter over the nuts and lemon zest. Scatter with the remaining parsley to serve.
- See more Bruschetta recipes
