Sardine Toasts

Name: Sardine Toasts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 1 baguette, sourdough, or your favorite crusty bread; 1 can good quality Portuguese sardines (spineless, skinless are best); 1 fresh tomato, sliced; 5 or 6 fresh basil leaves, torn; 4 ounces of Cabot Vermont Sharp Cheddar Cracker Cut Slices

Servings

2 - 4

Prep Time

15 minutes

Cook Time

10 minutes

This is a new favorite open-faced sandwich or bruschetta from our guest chef (and pro angler) Jimmy Kennedy. Using the ‘real deal’ sardines is a must but you can also use tinned mussels or any other high quality tinned fish. And of course, cooking these Sardine Toasts over a smoky outdoor grill or campfire adds that "extra something" flavor.

Ingredients

1 baguette, sourdough, or your favorite crusty bread
1 can good quality Portuguese sardines (spineless, skinless are best)
1 fresh tomato, sliced
5 or 6 fresh basil leaves, torn
4 ounces of Cabot Vermont Sharp Cheddar Cracker Cut Slices

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Directions

HEAT an outdoor grill or campfire to medium heat. If using a cast iron skillet, place on grill or fire to heat up.
SLICE the baguette or sourdough into thick slices.
OPEN the canned sardines and drizzle the oil from the can over the bread. Drizzle just enough for a little extra flavor, but do not saturate the bread.
PLACE the oiled bread on a hot grill or in the heated cast iron pan to toast.
PLACE the sliced tomatoes on the grill or in a pan and cook for a few seconds or until slightly softened.
FLIP the bread slices once they have grill marks on the bottom, and place 2 - 3 slices of cheddar on top, and then the warm tomatoes. Let cook for a couple more minutes to melt the cheese slightly and toast the bottom of the bread. Remove from the heat.
TOP with the fresh basil leaves and then three or four of the whole sardines, or to taste.