Lisbon-Style Bruschetta
Ingredients
- 4 pcCountry bread (thickly sliced)
- 1 pcGarlic (peeled)
- 2 pcRound tomato (small diced)
- 0.5 pcRed onion (finely minced)
- 8 pcEuropean pilchard (beheaded and gutted)
- 3 tbspExtra virgin olive oil
- 1 pcFresh cilantro (chopped)
- 1 tbspLime juice
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
Toasted country bread rubbed with garlic, topped with juicy tomatoes and grilled sardines. Extra virgin olive oil binds it all together for a rustic result where the fish skin must be crispy.
- 1
Slice the country bread into 2 cm thick slices. Place under the grill or in a toaster until the crust is dark brown and the crumb is crunchy on the surface.
- 2
Peel the garlic clove. Rub it vigorously on one side of the hot bread like on a grater. The garlic should wear down and soak into the crumb.
- 3
Dice the tomatoes into small cubes and finely mince the red onion. Mix in a bowl with a spoonful of olive oil and half of the chopped coriander. The tomato juice should start to bead.
- 4
Heat a pan with a drizzle of olive oil. Sear the sardines skin-side first. The skin should blister and brown. Turn gently; the flesh should remain pearly at the center.
- 5
Distribute the tomato mixture over the bread so the crumb absorbs the juice. Place two sardines per slice. Finish with a squeeze of lemon juice, the remaining coriander, and a pinch of fleur de sel.
Frequently asked questions
How do you get this dish right?
- The secret is to rub the garlic on the bread while it's still piping hot so it literally melts.
- Do not overcook the sardines; they should remain tender under the fork.
How long does this dish keep?
Eat immediately to maintain the bread's crunchiness.
