Sardines are my favorite “fast food,” and I’ve admitted before that I’ll open up a can and eat them with toasted crusty bread as a meal when I’m too busy to do more. But with not much more effort, and thanks to inspiration from the lovely Argentinian food blog Momentos Gastronomicos, I’ve recently bumped it up a notch. I made a few modifications to Rocio’s recipe, making it a bit more pantry friendly: using BELA’s tomato-packed sardines in lieu of fresh tomatoes.
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Sardine and Avocado Bruschetta
- Total Time: 15 minutes
- Yield: Serves 2
- Diet: Omnivore, Pescatarian
Description
A briny, bright, and healthy appetizer or light lunch. Perfect with a crisp white wine.
Ingredients
- 2 slices artisan bread
- several cloves garlic
- olive oil
- 1 whole avocado
- 1 small red onion
- 1 can sardines packed in tomato sauce
- olives
Instructions
- Rub each slice of bread with a cut garlic clove.
- Toast under the broiler until lightly browned, then remove and drizzle lightly with olive oil.
- Cut your avocado in half, remove it from its skin, and slice crosswise into semi-circles.
- Cut your onion into thin half-circles.
- Arrange the canned sardines evenly over both slices of bread.
- Alternately layer on the avocado and onion.
- Top with a few olives and serve immediately.
Notes
- For a richer flavor, use sourdough or a similar rustic bread.
- If you don’t have red onion, thinly sliced shallots make a good substitute.
- To prevent browning, lightly squeeze lemon juice over the sliced avocado before assembling the bruschetta.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Broiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 12
- Carbohydrates: 15
- Fiber: 4
- Protein: 8
- Cholesterol: 40
Frequently Asked Questions
What type of sardines should I use for bruschetta?
Oil-packed sardines in a good quality olive oil are the best option. They’re more tender and flavorful than water-packed versions and pair better with the avocado and toasted bread.
How ripe should the avocado be for this bruschetta?
Use a fully ripe avocado that gives slightly when pressed. It should mash or slice without browning right away, and a squeeze of lemon or lime juice on top helps keep it from oxidizing. 
Can I prepare the bruschetta topping ahead of time?
The sardine component can be mixed a few hours ahead, but mash or slice the avocado just before serving. Pre-assembled bruschetta will make the toast soggy within 15 to 20 minutes.
