A twist on the classic bruschetta, Catalano’s has created a tasty recipe for all those sardine lovers.
Serves 4
Cooking tip:Try toasting the ciabatta on the char grill of the BBQ.
Ingredients
500gm Marinated Sardines
1 Ciabatta Loaf, cut into 1cm slices
200gm Fresh Rocket Leaves
200gm Smooth Danish Fetta
1/4 cup Basil Leaves, shredded
Olive Oil, for brushing |
Methods
- Brush the ciabatta slices with a little olive oil and toast until golden brown with still a little softness to it.
- Remove sardine fillets from the marinade and place onto a few pieces of paper towel to absorb any excess oil. Use some of the marinade to dress the rocket and basil leaves.
- Place the toasted ciabatta onto a long serving plate and place some of the leaves onto the toast. Lie a sardine fillet over the leaves and then crumble over some of the feta.
- Garnish with a little basil and a generous sprinkle of cracked black pepper.
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