Tomato and sardine crostini Nutritional info per serving

A wheat-free canapé recipe made with rye bread, avocado, sardines, tomatoes and pine nuts - perfect for nibbles when entertaining.

INGREDIENTS

• 110g can sardines in olive oil, well drained
• 2 ripe tomatoes, diced
• 1 small avocado, diced
• 8 fresh basil leaves, finely shredded
• Squeeze of lemon juice
• 3 slices wheat-free rye sunflower seed bread, such as Biona
• 1 garlic clove, peeled
• 1 tbsp pine nuts, toasted

METHOD

1. Place the sardines in a bowl and gently break them up a little.
2. In another bowl, put the tomato, avocado, basil and lemon juice, season to taste and mix gently.
3. When ready to serve, rub the rye bread slices with the peeled garlic, then cut each slice into 8 squares.
4. Spoon a little of the tomato and avocado mixture onto each rye bread square, top with a piece of sardine, then sprinkle with toasted pine nuts and serve.

• Portugal’s Vinho Verde whites are relatively low in alcohol and a great match for the sardines.

post from sitemap