Lemony Ricotta and Sardine Toasts
tinned seafood is all the rage these days, and for a good reason tbh. With so many well-designed, and innovative products on the market tinned seafood is a delicious addition to any snacking spread, or dish. These open-faced sardine sandos are super easy to make and are perfect for a summer-time aperitivo hour.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Makes: 8 toasts
Ingredients
2 tbsp olive oil, divided
4 slices sourdough
1 can (120 g) sardines in oil
3/4 cup ricotta cheese
1 tsp lemon zest, divided
2 tsp lemon juice
1/4 tsp salt
1 tbsp chopped fresh parsley
Pinch chili flakes
Pinch flaky salt
Directions
1.Heat 1 tbsp oil in large skillet set over medium heat. Add 2 slices of sourdough and cook for 1 to 2 minutes per side, or until golden and crispy. Repeat with the remaining 1 tbsp olive oil and the remaining slices of bread. Cut each slice into halves widthwise.
2.Stir ricotta with 1/2 tsp lemon zest, lemon juice, and salt. Spread evenly among toasts.
3.Top each with piece of sardine. The sardine fillets will flake pretty easily, so just spoon them over the ricotta - perfect pieces is not what we’re striving for here. :)
4.Sprinkle remaining lemon zest evenly over top.
5.Finish with parsley, chili flakes, and flaky salt. Pair with a crisp, chilled wine, spritz, or a vermouth soda.
Tip: jazz it up! this toast is also delicious topped with crispy fried capers.
