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Sardine and Pea Shoot Bruschetta

  • Author: Rachel Phipps
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4 1x
  • Category: Lunch
  • Cuisine: Italian


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


  1. 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).
  2. 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.
  3. 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.
  4. Brush the inside half of each piece generously with garlic infused extra virgin olive oil, and season with salt and pepper.
  5. 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.
  6. 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.
  7. 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.
  8. Rest the sardines on a warm plate lined with kitchen paper to drain off any excess oil while batch cooking.
  9. 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.
  10. 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.