David Eyre

Bruschetta with Roast Tomatoes and Grilled Sardines

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000The Eagle Cookbook
The Eagle Cookbook

By David Eyre

Published 2009

  • About

Sardines on toast, my way, and just the thing for the garden on a hot day. To make a starter for an informal lunch, use any form of anchovies in place of sardines.

Ingredients

Method

Salt the sardines all over, especially the head and tail. Grill on a barbecue (or on a chargrill pan or under the grill) for 2–3 minutes per side (it is easier to roll sardines over their backs when trying to turn them). Press the tomatoes on to the bruschetta and then lay the sardines on top. Squeeze the lemon all over. Eat the sardines using the bruschetta as a sort of plate or trencher, and