Sardine, fennel & red onion bruschetta

Sardine, fennel & red onion bruschetta

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  • 0:10 Prep
  • 0:10 Cook
  • 6 Servings
  • Capable cooks

Featured in
Fennel recipes, Easy recipes


  • 20g butter
  • 2 baby (about 300g) fennel bulbs, outer leaves removed, halved, thinly sliced crossways
  • 1 x pkt 2 sesame seed half-baguettes (Bake at Home brand)
  • 2 x 105g cans sardines in spring water (King Oscar brand) drained, chopped
  • 1 small red onion, halved, finely diced
  • 2 tablespoons chopped fresh continental parsley leaves
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons white vinegar
  • 80ml (1/3 cup) olive oil
  • Salt & freshly ground black pepper


  • Step 1
    Preheat oven to 180°C. Melt the butter in a medium non-stick frying pan over medium heat until foaming. Add the fennel and cook, stirring, for 5 minutes or until tender and brown. Remove from heat and set aside for 5 minutes to cool.
  • Step 2
    Meanwhile, cook baguettes in preheated oven following packet directions or until golden brown and cooked through. Remove from oven and set aside for 10 minutes to cool.
  • Step 3
    Combine the fennel, sardines, onion, parsley, dill, lemon juice, vinegar and half the olive oil in a large bowl. Taste and season with salt and pepper.
  • Step 4
    Preheat grill on high. Thickly slice baguettes diagonally. Brush both sides with remaining oil and cook under preheated grill for 2 minutes each side or until golden brown.
  • Step 5
    Top each baguette slice with some of the sardine mixture and serve immediately.


  • 1110 kj


  • 18g

    Fat Total

  • 4g

    Saturated Fat

  • 10g


  • 249.75mg


  • 3g

    Carbs (sugar)

  • 16g

    Carbs (total)

All nutrition values are per serve


Prep: 10 mins (+ 10 mins cooling time) Tips: Sardines have a strong flavour. We added white vinegar to help balance the flavours in this recipe. Substitute canned tuna or red salmon for the sardines and 2 tbs chopped fresh basil leaves for the dill, if desired.

  • Author: Amanda Kelly
  • Image credit: John Paul Urizar
  • Publication: Australian Good Taste



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