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 in this open-faced sandwich.
And if you really are skittish about this bold tinned fish, just add fewer sardines than the recipe calls for. Not convinced? Opt for this smoked salmon tuna salad instead.
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. I think it’s safe to say that if you like tuna, you’ll probably like sardines.
These sardines on toast make a great lunch or daytime snack, but I’ll eat them for dinner when I want something light. They take only about 20 minutes to prepare, so they’re ideal for busy weeknights or the summer heat when you don’t want to run the oven for too long.
Why You’ll Love These Sardines on Toast
- Quick yet elevated: They’re fast to make but feel elevated—perfect for a weeknight dinner or even a casual brunch.
- Affordable: Made with pantry staples like sardines, capers, and bread, this recipe won’t break the bank.
- Fresh meets savory: The combo of bright parsley, juicy tomatoes, and rich sardines creates a balanced bite that’s both refreshing and satisfying.
Key Ingredients
- Capers: Their saltiness balances nicely with the sardines and sweet tomatoes.
- Sardines: Meaty and flavorful, they add heft to this recipe.
- Hearty Bread: A hearty bread stands up to the toppings.
See the recipe card below for more information on ingredients and quantities.
How to Make These Sardines on Toast
- Toast: Lightly brush both sides of 4 slices of bread with extra virgin olive oil. Broil on high until golden, flip, and brown the other side. Watch closely to prevent burning.
- Sauté: Heat 1 tablespoon olive oil in a large pan over medium heat. Add halved cherry tomatoes and cook without stirring for 2 to 4 minutes until bottoms brown.
- Simmer: Lower the heat, add minced garlic, and cook until the tomatoes begin to pop, stirring occasionally. Season with salt and pepper.
- Stir: Add capers, stir briefly, and taste for seasoning. Remove pan from heat.
- Assemble: Spoon the tomato mixture over each slice of toasted bread. Top with sardines, minced parsley, and a drizzle of olive oil.
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 fewer sardines than stated in the recipe: If you’re hesitant to use too many, add them sparingly.
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.
Variations & Substitutions
-Use mixed cherry tomatoes for a variety of colors.
-Replace the sardines with tuna if you prefer something less fishy. Anchovies—used sparingly!—could also work.
-Add fresh basil or virtually any fresh herbs you have on hand, such as dill or thyme.
Recipe FAQs
Yes, you can prep the tomato mixture a few hours in advance and store it in the fridge. Reheat gently before assembling the toast.
Yes! Add a simple green salad or a soft-boiled egg on the side for a satisfying, well-rounded meal.
Storage
Refrigerator: This sardine toast is best eaten immediately. If you have leftovers, store the toppings in an airtight container in the refrigerator for up to 2 days. I recommend discarding the toast and crisping up some fresh bread slices to use for leftovers.
More Easy Recipes
- Smashed chickpea salad sandwich with sardines
- Italian peppers with olives and breadcrumbs
- White pizza panini
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Sardines on Toast
Ingredients
- 4 slices hearty bread cut into at least ¼" slices (Note 1)
- 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
- ¼ teaspoon kosher salt
- Black pepper freshly ground
- 1 tablespoon capers
- 1 tin sardines
- Italian flat-leaf parsley handful, minced
Instructions
- Lightly brush both sides of each bread slice with some extra virgin olive oil. Place the bread on a sheet pan and place under the broiler on high until the bread turns golden. Flip them over and lightly brown the other side. Watch them carefully!
- 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 cooking the tomatoes until they start to pop, stirring occasionally. Add the salt and some pepper to the tomatoes.
- Toss in the capers and give everything a quick stir. Taste for salt. Remove the pan from the heat.
- Divide the tomato mixture among each slice of toasted bread, then divide the sardines among each slice. Top each piece of bread with parsley and a drizzle of extra virgin olive oil. Enjoy!