This easy Sardine and Pea Shoot Bruschetta is perfect enjoyed over a summer lunchtime with a chilled bottle of rose wine.
- 1 Ready To Bake Ciabatta Loaf
- 1 Small Red Onion
- 4 Large Ripe Tomatoes
- Small Handful Fresh Basil
- Extra Virgin Olive Oil
- Sea Salt
- Garlic Infused Extra Virgin Olive Oil (see note)
- Freshly Ground Black Pepper
- Light Olive Oil
- 8 Filleted Sardines
- Pre-heat the oven and bake the ciabatta as per the packets instructions. At the same time, fire up the grill to 200 degrees (390 F).
- Meanwhile, make the bruschetta topping by finely chopping the red onion, roughly chopping the tomatoes and roughly tearing the basil, combining all three with sea salt to taste and just a dash of extra virgin olive oil.
- Once you’ve removed the ciabatta from the oven and it is cool enough to touch, split it lengthways down the middle, and half each piece.
- Brush the inside half of each piece generously with garlic infused extra virgin olive oil, and season with salt and pepper.
- Place on a baking tray under the grill to toast for about 10 minutes. Keep an eye on it though, because actual toasting time will depend on your bread and the oil.
- While the bread is toasting, fry your sardines. Heat a large, non-stick frying pan over a high heat with a dash of light olive oil.
- Once the oil is shimmering, fry the sardines in batches (about 3-4 in the pan at once), skin side down for a about 3 minutes until the skin is crisp, then turn them over for another 2 minutes until cooked through.
- Rest the sardines on a warm plate lined with kitchen paper to drain off any excess oil while batch cooking.
- To assemble the bruschetta, spoon the tomato topping between the pieces of toasted of ciabatta, and top each one with two sardines, skin side up.
- Finish each plate with a tangle of pea shoots, and serve straight away with a chilled bottle of wine served up in small, French lunchtime style glasses.