Sardines on toast with pine nuts & capers

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Sardines on toast with pine nuts & capers
  • 0:10 Prep
  • 0:05 Cook
  • 2 Servings
  • Capable cooks

Featured in
Cooking for 1 or 2, Nutrition information

Ingredients

  • 8 1.5cm-thick slices ciabatta bread
  • 200g low-fat ricotta
  • Salt (optional) & freshly ground black pepper
  • 2 106g cans sardines in spring water, drained, halved lengthways
  • 1/4 cup chopped fresh continental parsley
  • 2 tablespoons pine nuts, roughly chopped
  • 1 tablespoon drained capers, rinsed, drained, chopped
  • 2 small garlic cloves, finely chopped
  • 1 teaspoon finely grated lemon rind

Method

  • Step 1
    Preheat grill on medium-high. Toast the bread under preheated grill for 1 minute each side or until golden. Place on a baking tray.
  • Step 2
    Place the ricotta in a small bowl. Season with salt, if using, and lots of pepper, and mix well. Spread evenly over the toast. Place the halved sardines on the toast in a single layer.
  • Step 3
    Combine parsley, pine nuts, capers, garlic and lemon rind in a small bowl and mix well. Sprinkle evenly over the sardines. Place toasts under the grill and cook for 3 minutes or until pine nuts are golden. Serve immediately.

Nutrition

  • 1465 kj

    Energy

  • 13g

    Fat Total

  • 3g

    Fibre

  • 22g

    Protein

  • 35g

    Carbs (total)

All nutrition values are per serve

Notes

You can serve this with a salad or steamed green vegetables.

  • Author: Jan Purser
  • Publication: Australian Good Taste

Source: taste.com.au

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