Lisbon-Style Bruschetta

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.

• Prep: 15 min
• Cook: 10 min
• Difficulty: Easy
• Calories: 700
• Protein: 47 g
• Carbs: 55 g
• Fat: 31 g

Ingredients

• 4 pc Country bread ( thickly sliced )
• 1 pc Garlic ( peeled )
• 2 pc Round tomato ( small diced )
• 0.5 pc Red onion ( finely minced )
• 8 pc European pilchard ( beheaded and gutted )
• 3 tbsp Extra virgin olive oil
• 1 pc Fresh cilantro ( chopped )
• 1 tbsp Lime juice
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Toast the bread

   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. Garlic the slices

   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. Prepare the topping

   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. Sear the sardines

   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. Assemble

   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.

Chef's tips

• 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.

Storage

Eat immediately to maintain the bread's crunchiness.