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Sardine and Avocado Bruschetta

Sardine and Avocado Bruschetta

  • Author: Sara Clevering, adapted from Rocio at Momentos Gastronomicos
  • Total Time: 10 mins
  • Yield: 2 1x


This is not a low-fat recipe, but it’s one that is chock-full of all those good fats we’re supposed to be eating–omega-3s in the sardines, healthy monounsaturated fat from the avocado, and of course the elixir of the gods, olive oil.


  • Two slices of artisan bread
  • several garlic cloves (depending on size)
  • olive oil
  • one avocado
  • one small red onion (you will not need the whole onion)
  • one can BELA sardines packed in tomato sauce
  • olives (kalamata-style or oil packed)


  1. Rub each slice of bread with a cut garlic clove. Toast under the broiler until lightly browned, remove from the oven, and drizzle lightly with olive oil.
  2. Meanwhile, cut your avocado in half, remove it from its skin, and slice cross-wise into semi-circles. Do the same with your onion (slicing into thin half-circles).
  3. Arrange the canned sardines evenly over both slices of bread, then alternately layer on the avocado and onion. Top with a few olives, serve immediately, and enjoy.
  • Prep Time: 10 mins
  • Category: Side
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