Sardine Bruschetta with Roasted Tomato and Red Pepper Sauce

When you mention bruschetta, most people tend to picture grilled bread topped with tomato and basil. While tomato and basil topping is a popular and familiar choice, you need only grill bread rubbed with garlic and drizzled with olive oil and seasoned with salt to be bruschetta.

Bruschetta can trace its origins back to Ancient Rome, where olive growers sampled their freshly pressed oil using a slice of bread. Bruschetta, we are more familiar with today, started being made around 15th Century Italy.

Bruschetta makes for a delicious light dish that can be packed with flavour. So for something a little less traditional, try this Sardine Bruschetta with Roasted Tomato and Red Pepper Sauce.

Construction

1. Cut slices if Sourdough, drizzle with Garlic Infused Olive Oil and season with salt. Lightly toast under grill.

2. Spread toasted Sourdough with Roasted Tomato and Red Pepper Sauce (recipe below.)

3. Add thinly sliced white onion and continental parsley.

4. Top with Grilled Sardines (recipe below.)

5. Spritz with fresh lemon juice.

Sardines

Ingredients
  • 6 Fresh Sardines
  • ¼ Cup of Parsley (finely chopped)
  • 2 Cloves of Garlic (minced)
  • ½ Cup Olive Oil
  • 1 tsp Paprika
  • 1 Lemon (Juiced)
Method

1. Gut and debone fresh Sardines

2. Combine, olive oil, lemon juice, minced garlic, chopped parsley and paprika, to form a marinade. Place prepared Sardines in marinade and rest for 30 minutes.

3. Grill Stuffed Sardines, approx 2 – 3 minutes each side.

Roasted Tomato and Red Pepper Sauce

  • 1 doz Vine Ripened Tomatoes
  • 1 Red Capsicum
  • 6 Cloves Garlic
  • 1 Red Chilli
  • 1tbsp Sherry Vinegar
  • 1tbsp Paprika
  • 1 Lemon (Juiced)
Method

1. Blanch Tomatoes and peel.

2. Place Tomatoes in baking dish, drizzle with olive oil and season with salt and black pepper. Add cloves to dish unpeeled. Place in 180 degree C. oven for approx 30 minutes.

3. Rub Capsicum with olive oil and roast over open flame until blackened. Allow to cool and peel.

4. Add roasted tomatoes, capsicum, and peeled garlic, and finely chopped chill to food processor.

5. Place processed mixture to saucepan, add vinegar, paprika and lemon juice. Bring to simmer over low heat and allow to reduce to about half, regularly stirring to ensure does not stick.

6. Force mixture through mesh sieve with spatula.

7. Return sieved mixture to saucepan and reduce over low heat until puree consistency.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: