Sardine and Pesto Bruschetta
Sardine and Pesto Bruschetta



  • 1 tbsp pine nuts
  • 2 slices of sourdough
  • 1 tbsp olive oil
  • 2 x 100g tinned sardines
  • Chopped parsley
  • ½ lemon, zest and juice
  • 1 tbsp green pesto
  • Dry-fry the pine nuts until lightly toasted, then set aside. Brush the bread on both sides with olive oil and add to the pan, frying until golden and crunchy. Place on serving plates.
  • Mash the sardines with a fork and stir in some of the parsley and a squeeze of lemon. Spoon onto the toasts, drizzle with a generous portion of pesto and scatter with the lemon zest and pine nuts. Serve with some more parsley and a good grind of black pepper.
10 mins
2 serving

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