Last month, I helped my friend Kristen celebrate her birthday. At lunch, I kept going back and forth between choosing between two very simple and elegant appetizers: a half a dozen oysters or sardines on toast. Since I figured I wasn’t likely going to shuck my own oysters, I went for the shellfish. Of course, only hours later, I had this insane desire to eat sardines on toast. I actually dreamt about making the dish – which is absurd!
I know, I know, Sardines on Toast is probably not everyone’s idea of a dream dish. But, I just had to have them. And have them, I did, two ways: first, [above] I laid them flat on aioli-coated bread. Then, I had them on my favourite Sunflower Walnut toast, chopped and mixed with aioli.
Both times, I laced them with blood orange juice. And, it was beautiful.
Now, is this even a recipe? Oh, why the heck not!
Sardines on Toast
- Two slices of bread [I used Stonemill Bakehouse Sunflower and Walnut Bread]
- 1 Can sardines [I used Clover Leaf Brisling Sardines in Olive Oil, and Clover Leaf Mediterranean flavoured Sardines]
- 1-2 tbs aioli or mayonnaise [I used PC Black Label Classic Aioli]
- Juice of 1/2 a blood orange, or any other citrus juice
- Turn your broiler on.
- Toast your bread in a toaster or in the broiler.
- Place toasts in a small pan.
- Method 1: Place the sardines in a bowl. Gently divide the sardines into thirds with a fork. Mix with aioli. Place the mixture on toasts. Method 2: Coat the toasts with aioli. Lay the sardines on the toast.
- Put the pan of sardine toasts under the broiler for 2-3 minutes max.
- Remove the pan from the heat and squeeze citrus juice over the top of the sardines.
- Plate immediately and enjoy!