Sardines on Toast
Sardines on toast make a vibrant lunch, snack, or light dinner. With crispy bread, blistered cherry tomatoes, garlic, and capers, this simple meal is virtually foolproof!
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Did you know?
Sardines are named after the Italian island of Sardinia, which is a major producer of this fish.
If you find sardines too fishy or are just flat-out scared to try them if you’ve never eaten them before, these sardines on toast might be just the recipe for you. Added to crispy pieces of bread topped with sweet cherry tomatoes, briny capers, and fresh parsley, the sardines’ unctuousness suddenly mellows. And if you really are skittish about this bold tinned fish, just add fewer sardines than the recipe calls for. It’s all good.
If you’ve never had sardines and are wondering what they taste like, it depends on who you talk to. I think they’re more intense than tuna but definitely less so than anchovies. Some people say it depends on the brand, as apparently some brands are more funky than others. As for texture, I find sardines meatier than tuna and also more moist. Basically, if you like tuna, you’ll probably enjoy sardines.
These sardines on toast make a great lunch or daytime snack, but I typically eat them for dinner when I want something light but tasty. They take only about 20 minutes to prepare, so they’re ideal for busy weeknights or the summer heat when you don’t want the oven running too long.
Shopping List
- Extra Virgin Olive Oil
- Cherry Tomatoes
- Fresh Garlic
- Capers
- Sardines
- Flat-Leaf Italian Parsley
- Rustic Bread
Pro Tips
Toast the bread before cooking the tomatoes: You can toast it while cooking the tomatoes, but it’s easier to get it out of the way first to not risk overcooking or burning it.
Use a hearty bread: Although you’ll be toasting it, make sure it’s thick and hearty enough to withstand the toppings. Something rustic, like boule or sourdough, is a good choice.
Use fewer sardines than stated in the recipe: If you’re hesitant to use too many, add them sparingly. You can always use more if you’d like.
Did you know?
Sardines are among the fish with the lowest mercury content because they’re a small, short-lived fish that feed on plankton rather than other fish.
Suggestions for Variations and Substitutions
- Use mixed cherry tomatoes for a variety of colors.
- Replace the sardines with tuna if you prefer something less fishy. Anchovies–sparingly!–also work.
- Add some fresh basil or virtually any fresh herbs you have on hand, such as dill or thyme.
- Use a hearty whole-grain bread instead. Try to cut it into thicker slices.
Leftovers
This sardine toast is best eaten immediately. If you have any leftovers, store the toppings in an airtight container in the refrigerator for up to two days. I recommend discarding the toast and crisping up some fresh pieces to use for leftovers.
Looking for other easy-peasy meals? Try the following:
- Zucchini and eggs
- Roasted Parmesan carrots
- Italian peppers with olives and breadcrumbs
- White pizza panini
Sardines on Toast
Ingredients
- 4 large slices rustic bread (any type you like)
- Extra virgin olive oil, for brushing
- 1 tablespoon extra virgin olive oil
- 1 pint cherry tomatoes, sliced in half lengthwise
- 2 garlic cloves, peeled and minced
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 1 tablespoon capers
- 1 tin sardines, divided
- Handful Italian flat-leaf parsley, minced
Instructions
- Lightly brush both sides of each bread slice with some extra virgin olive oil. Place the bread on a sheet pan and put under the broiler on high until the bread turns golden. Flip them over and lightly brown the other side. Watch them carefully!4 slices large slices rustic bread (any type you like)Extra virgin olive oil, for brushing
- Heat the olive oil in a large pan over medium heat. Add the tomatoes and cook, without stirring, until the bottoms start to brown, 2 to 4 minutes. Lower the heat, add the garlic, and continue to cook the tomatoes until they start to pop, stirring occasionally. Add the salt and some pepper to the tomatoes at this stage.1 tablespoon extra virgin olive oil1 pint cherry tomatoes, sliced in half lengthwise2 garlic cloves, peeled and minced1/4 teaspoon kosher saltFreshly ground black pepper
- Once the tomatoes have popped, toss in the capers and give everything a quick stir. Taste for salt and add more, if needed. Remove the pan from the heat.1 tablespoons capers
- Place a portion of the tomato mixture on each slice of toasted bread. Add some sardines to each along with the parsley and a drizzle of extra virgin olive oil. Enjoy!1 tin sardines, dividedHandful Italian flat-leaf parsley, mincedDrizzle of extra virgin olive oil