Sardine and Bean Bruschetta
lately i’ve been on a dumpling kick. dumplings are one of the world’s greatest gastronomical innovations. the idea of mixing in a number of complementary textures and flavors in one cute little pouch and cooking them in a myriad of methods? ingenious, i’d say.
lemony shrimp dumplings (these could have used more flavor.)
spicy tofu-turkey dumplings
of course dumplings aren’t all i’ve been cooking:
sardine and white bean bruschetta
sweet potato fries
Here’s the recipe for the bruschetta:
1 can cannellini beans, rinsed and drained
1 can sardines in oil, drained
1 tablespoon lemon juice
2 tablespoons olive oil
1 garlic clove, minced
4 slices country-style bread
4 cups arugula
1. Mash beans and half of sardines with a fork. Stir in lemon juice, 1 tablespoon oil, garlic, and salt and pepper to taste.
2. Toast bread and brush with remaining tablespoon oil. Top toasts with arugula, bean mixture, and remaining sardines.
i came here looking for sardine recipes! i need cheap canned oily fish goodness and this looks delicious. i shall try this very, very soon.
got any other canned sardines recipes?
i am noming this, mariam. two slight alterations:
1) i forgot to buy the rocket (arugula).
2) i toasted the mixture on top to make it warm.
it’s yumtastic!
Ooh, I hadn’t thought of broiling it on top before, I should try it that way. Crispy warm sardine bits, yum.
yeah, it’s too cold here to eat cold things. i liked it very much warm!
i am thinking this is something to add too as well. i still have half the mixture left, so i am going to mix up some chopped cherry tomatoes in it next time.