Tomato, Sardines & Salsa Verde on Fresh Sourdough
Tomato, Sardines & Salsa Verde on Fresh Sourdough
Ingredients
For the Salsa Verde
- 1/4 cup cornichons, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1/8 teaspoon pink salt, or to taste
For Assembly
- 1 can sardines, drained
- 2 slices sourdough bread
- 1 garlic clove, peeled
Instructions
- 1
Cut the tomatoes in half. Using a grater, grate the halved tomatoes into a bowl. Place a fine-mesh sieve over a separate bowl and pour the grated tomato pulp into the sieve to drain any excess liquid.
⏱️ 5 min
- 2
Transfer the drained tomato pulp from the sieve into a clean bowl. Pour the olive oil over the tomato pulp and add the pink salt. Stir the tomato mixture well to combine.
⏱️ 3 min
- 3
On a cutting board, finely chop the cornichons. Finely chop the fresh parsley. Transfer both the chopped cornichons and parsley into a small bowl. Add the pink salt and stir well to combine, forming the salsa verde.
⏱️ 7 min
- 4
Place the sourdough bread slices into a toaster and toast until golden brown. Once toasted, remove the sourdough and place on a plate. Take the peeled garlic clove and rub it vigorously over the entire surface of each toasted sourdough slice.
⏱️ 5 min
- 5
Spoon the prepared tomato mixture generously onto each garlic-rubbed sourdough slice, spreading it evenly. Carefully arrange several sardines from the can on top of the tomato mixture on each slice of toast.
⏱️ 3 min
- 6
Spoon the prepared salsa verde mixture generously over the sardines on each slice of toast. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tomato, Sardines & Salsa Verde on Fresh Sourdough
For the Salsa Verde
- 1/4 cup cornichons, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1/8 teaspoon pink salt, or to taste
For Assembly
- 1 can sardines, drained
- 2 slices sourdough bread
- 1 garlic clove, peeled
Instructions
- 1
Cut the tomatoes in half. Using a grater, grate the halved tomatoes into a bowl. Place a fine-mesh sieve over a separate bowl and pour the grated tomato pulp into the sieve to drain any excess liquid.
⏱️ 5 min - 2
Transfer the drained tomato pulp from the sieve into a clean bowl. Pour the olive oil over the tomato pulp and add the pink salt. Stir the tomato mixture well to combine.
⏱️ 3 min - 3
On a cutting board, finely chop the cornichons. Finely chop the fresh parsley. Transfer both the chopped cornichons and parsley into a small bowl. Add the pink salt and stir well to combine, forming the salsa verde.
⏱️ 7 min - 4
Place the sourdough bread slices into a toaster and toast until golden brown. Once toasted, remove the sourdough and place on a plate. Take the peeled garlic clove and rub it vigorously over the entire surface of each toasted sourdough slice.
⏱️ 5 min - 5
Spoon the prepared tomato mixture generously onto each garlic-rubbed sourdough slice, spreading it evenly. Carefully arrange several sardines from the can on top of the tomato mixture on each slice of toast.
⏱️ 3 min - 6
Spoon the prepared salsa verde mixture generously over the sardines on each slice of toast. Serve immediately and enjoy!
⏱️ 2 min