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Sardine, fennel & red onion bruschetta
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients:
  • 20g butter
  • 2 baby (about 300g) fennel bulbs, outer leaves removed, halved, thinly sliced crossways
  • 1 x pkt 2 sesame seed half-baguettes (Bake at Home brand)
  • 2 x 105g cans sardines in spring water (King Oscar brand) drained, chopped
  • 1 small red onion, halved, finely diced
  • 40.00 ml chopped fresh continental parsley leaves
  • 40.00 ml chopped fresh dill
  • 42.00 gm fresh lemon juice
  • 2 tsp white vinegar
  • 80ml (1/3 cup) olive oil
  • Salt & freshly ground black pepper
Instructions:
  • Preheat the oven to 180°C. In a non-stick frying pan over medium heat, melt the butter until foamy. Add the fennel and sauté for 5 minutes until golden and tender. Take off the heat and let it cool for 5 minutes.
  • Bake baguettes in preheated oven according to package instructions until they are golden brown and fully cooked. Let them cool for 10 minutes before serving.
  • In a large bowl, mix together the fennel, sardines, onion, parsley, dill, lemon juice, vinegar, and half of the olive oil. Season with salt and pepper to taste.
  • Heat the grill to high. Slice the baguettes diagonally into thick pieces. Brush both sides with the remaining oil and grill for 2 minutes on each side, or until they turn golden brown.
  • Spread a generous amount of the flavorful sardine mixture on each baguette slice and enjoy promptly.

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