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Sourdough toasts with Sardines, pesto and peppers

18 people 15 minutes + 1 hour to pickle red onion Serves 2

Sourdough toasts are a simple yet flavoursome snack or lunch. Make these sardines on toasts with John West Boneless Sardines in Sunflower Oil, pesto and peppers for a meal that’s easy to prepare but will impress guests.

120ml apple cider vinegar
1tbsp sugar
Pinch of salt
1 small red onion, sliced
2 x 95g tins of John West Boneless Sardines in Sunflower Oil
4 slices of sourdough bread
2 tbsp fresh basil pesto
1 red pepper, deseeded and thickly sliced
Handful of fresh basil leaves, torn
2 tbsp fresh parsley, chopped
2 tbsp fresh dill, chopped
Squeeze of lemon juice
Black pepper

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Made with
Boneless Sardines In Sunflower Oil

Delicious boneless sardines canned in sunflower oil. Filleted and in an easy-open can for your convenience. Perfect hot or cold with pasta, rice or a delicious salad.

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Step 1

In a small bowl, whisk together the vinegar, sugar and salt. Add the red onion slices and set aside for one hour to pickle.

Step 2

Heat a griddle pan over a medium-high heat. Open the tinned sardines and brush a little of the oil over the pepper slices. Cook on the griddle pan until lightly charred, then set the sardine mixture aside.

Step 3

Brush a little more of the oil over both sides of the sourdough slices. Toast in the pan until lightly golden on both sides.

Step 4

Place the toasts onto two serving plates and spread with the pesto, then add the griddled pepper slices.

Step 5

Top each toast with the sardines and scatter over the basil leaves, parsley and dill. Add the pickle onions to the sardines on toast, squeeze over some lemon juice and add plenty of black pepper, to serve.

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