Here's how to make Sardine Toasts that'll change the way you think about quite possibly the healthiest tinned fish out there! Dark-almost-burnt toast, billows of fluffy white bean dip, and the new favorite tinned fish SARDINES with a generous drizzle of sweet tart balsamic glaze is the perfect appetizer, snack, or even a light meal (aka girl dinner). Shall we?
What Ingredients You Need for Sardine Toasts
For Sardine Toasts
- Bread, 4 slices
- Sardines, 8 from 2-3 tins (will depend on brand)
- Parsley and/or rosemary for garnish, optional
- Flaky sea salt, for garnish optional
- Black pepper for garnish optional
For Balsamic Glaze
- Balsamic vinegar, 1 cup or take the shortcut and buy bottled Balsamic Glaze at the store
For White Bean Spread
- White beans like Cannellini, 1 15-ounce can drained and rinsed
- Garlic, 1-2 cloves
- Lemon, 1 for zest and 2 tablespoons of juice
- olive oil, 1-2 tablespoons
- sea salt, 1 teaspoon plus more to taste
Sardine Toasts with White Beans Recipe
Ingredients
For Balsamic Glaze
- 1 cup Balsamic vinegar
For White Bean Spread
For Sardine Toasts
- 4 slices grilled or dark toasted bread
- 8 sardines or 2 small tins
- 2 tablespoons fresh parsley and/or rosemary for garnish
- black pepper optional
Instructions
- Make Balsamic Glaze ~ 20 minutes: Bring 1 cup balsamic vinegar to a boil in a small pot over medium high heat. Reduce the heat to medium-low and simmer for about 15 minutes until the vinegar reduces to about ⅓ cup. Stir and check the pot frequently to make sure it doesn't reduce down too much, since it's a small volume of vinegar. Turn off heat and set aside to cool while you make the White Bean Spread.
- Make White Bean Spread ~ 5 minutes: Place white beans, garlic, lemon zest and juice, and 1 tablespoon of olive oil in a food processor and blender. Process until smooth. Add 1 tablespoon crushed ice and process until ice is blended into the puree. If the White Bean Dip is a smooth, thick texture you like, it's done and ready to serve. If you'd like to make it smoother and/or thinnger, continue adding crushed ice 1 tablespoon at a time until the White Bean Dip is the texture you like.
Assemble Sardine Toasts ~ 2 minutes
- Grill or toast sliced bread until very dark. A dark char on toast is key for providing a slight bitterness to balance the sweetness of the Balsamic Glaze.
- Spread each toast with 2 tablespoons White Bean Spread, then 1-2 whole sardines. Drizzle each toast with about 1 teaspoon Balsamic Glaze. Finish with chopped fresh herbs, a pinch of flaky sea salt, and fresh cracked black pepper if using.
Notes
Nutrition
Best Recipes with Tinned Fish
- Tuna Salade Niçoise inspired by Julia Child
- Classic Tuna Salad in Lettuce Cups
- Spicy Tuna Rolls with Canned Tuna
- Sicilian Sardine Pasta aka Pasta con le Sarde
- Pissaladière-style Focaccia Bread with anchovies
- Croquettes with Canned Salmon or Tuna
Food for Afterthoughts
“Where are we going?”
A tapas bar.
“What?” He paused and glanced sideways at me. “No way!!”
I just kept driving.
Rubbing his hands together like a mad scientist, he purred, “Yessssss.”
But he ended up sorely disappointed when he realized that he wasn’t going to get to buy me a lapdance afterall.
I actually don't like the word "tapas." Its being confused with "topless," especially with the word "bar" appended to it all the time, is not the problem. It's pretty funny, actually, when someone's hopes of having the disgusting pleasure of watching a half-nekkid, half-plastic barbie doll grind her very taut, yet taut in all the most unnatural places, body all over me are dashed with glass of orange juice spiked with red wine.
(I have never ever once set foot in any of "those" dance clubs so truly, I have no authority to write about what the women look like nor what they do, so I will stop right now.) No, I don't like the word tapas because it's always used wrong. Did I say wrong? I meant wrong-ly. Oh god, here comes petty in pink.
Tapas are Spanish. Tapas are small portions. Tapas are also accompaniments to drink. However, just because paella is Spanish does not mean it is a tapa. Just because a side salad is served on a small plate does not mean it is a tapa. And just because Buffalo wings taste great with an MGD doesn't mean they are tapas! It's not some weird, half-assed algebraic theorem in which "if one of three, then tapas." Tapas must meet all three conditions! All three silly stupid petty conditions, okay?!?!
*breathe* I feel better now.
And yet, I put pasta into a giant bowl, served it, along with Sardine Toasts (some of which weren't really Spanish), buffet-style around my dining room table, and called it "tapas." Tapas! Spanish? Check. Drinking? Check. Small portions on small plates? *gasp!* They were giant family-style bowls from which each guest ladled, scooped, spooned, etc. a little bit of everything onto to their own ginormous dinner plates. It was a f--king buffet!
I should be hung by my apron strings. No, just for that, I should go spend the night in a topless bar.
Anonymous says
Looks delicious for first thing in the morning! Can I get coffee with that?
Anonymous says
Looks delicious for first thing in the morning! Can I get coffee with that?
vanessa says
I agree about "tapas." It's used just about everywhere when other languages have perfectly good words for it. Though it's hilarious when folks put on airs and try to pronounce it with a Castillian accent even though they consider English and English to be their first and second languages.
btw, i am so down for amazing graze dine and dish. looking forward to it. and...not to freak you out, but i encountered a pesky pop up on the amazing graze page that wouldn't go away : {
Craig says
sarah-see i still read the blog :)
tapas, small plates, japanese bites with sake, its all good, its got to better than one of the first parties I threw with some friends, jenos pizza bites, chung king egg rolls, and mini hot dogs.
sarah says
anonymous: thank you! and you know, it's never too early for sangria :)
vanessa: i actually do try to pronounce the word somewhat like what i think it would sound like, but i have never been to spain, so i probably totally butcher it LOL!
craigm: what's better than jeno's pizza bites?!?!
Anonymous says
Only someone who is in desperate need of a life whines about how other people incorrectly use the word tapas.
And what makes you an expert anyway?
Skip says
The hummus and olive plate at Plan B is really good.
Uh...or so I've been told.
Ahem.
sarah says
anonymous: i am very desperately in need of a life. i haven't stepped foot outside my kitchen in weeks. :) and i am no expert. i am just good at googling.
skip: you just made me *almost* send diet pepsi through my nose, laughing!
hermz says
Once the tapas craze hits the South, I'm pretty sure it'll be pronounced TAP-ASS. :P
sarah says
i kinda like it.
tap. ass.
sounds better. ;)
Diane says
From Augusta Georgia I can tell you Tapas are already here.... though since we generally pronounce it Dis-gusta Georgia you are right they are really more like Tap.Ass.... Lord can these people ever figure out how to cook SOMETHING right??
Diane says
From Augusta Georgia I can tell you Tapas are already here.... though since we generally pronounce it Dis-gusta Georgia you are right they are really more like Tap.Ass.... Lord can these people ever figure out how to cook SOMETHING right??
Lisa says
As I have holiday homes in Spain, I spend time a lot of time along the coastline of Spain.I try tapas from the North to the South of Spain - & all add their own regional take on the dishes.
A fantastic book that most Spanish homes own is "1080 Spanish recipes" this has some truly authentic recipes.
Mealtimes can last hours in Spain. Breakfast is a banquet, from pastries, cakes, breads, meat, cheese, conserve, fruit, hot chocolate (Cola Cao)etc...
Lunch is generally spent in a bar/tapas bar - with at least 10 different dishes (a favourite of mine is Sardines, with olive oil, sea salt & lemon)
As for dinner - that is a banquet, starting around 9pm & ending around 11pm!
Around 10-11pm is when most Spanish go out to socialise.
Lisa says
As I have holiday homes in Spain, I spend time a lot of time along the coastline of Spain.I try tapas from the North to the South of Spain - & all add their own regional take on the dishes.
A fantastic book that most Spanish homes own is "1080 Spanish recipes" this has some truly authentic recipes.
Mealtimes can last hours in Spain. Breakfast is a banquet, from pastries, cakes, breads, meat, cheese, conserve, fruit, hot chocolate (Cola Cao)etc...
Lunch is generally spent in a bar/tapas bar - with at least 10 different dishes (a favourite of mine is Sardines, with olive oil, sea salt & lemon)
As for dinner - that is a banquet, starting around 9pm & ending around 11pm!
Around 10-11pm is when most Spanish go out to socialise.