Grilled sourdough toasts with pesto and north atlantic sardines
Serves 2
Ingredients
- 1 tin John West Sardines in Sunflower Oil
- 4 slices sourdough bread
- 8 pieces roasted red and yellow peppers in oil (from a jar)
- 2 tbsp green pesto
- pinch black pepper
- handful basil leaves
Made with
Sardines In Sunflower Oil
Sardines In Sunflower Oil
Naturally protein-rich sardines served in sunflower oil. Lovely hot or cold, broken up into a pasta sauce or along side rice or salad.
Step 1
Heat a griddle pan or non-stick frying pan over medium high heat. Drizzle a little of the oil from the tin of sardines over the sourdough slices. Toast the bread in the pan for a few minutes without moving, until nicely toasted then turn and toast the other side
Step 2
Place the toasts onto a board or plates and spread over a little pesto, then add a few roasted pepper pieces
Step 3
Top each toast with a few sardines and scatter over the basil leaves
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