Tomato Sardine Toasts with Fennel

Tomato sardine toasts layered with shaved fennel, garlic-rubbed bread, lemon, and olive oil make a quick, no-cook seafood lunch or appetizer.

Prep: 10 min · Cook: 5 min · Yield: 4 · Method: Oven

Ingredients

• 2 cans sardines
• 4 slices thick bread slices
• 2 medium tomatoes
• 0.5 bulb fennel bulb
• 1 clove garlic clove
• 1 lemon lemon
• 1 tablespoon olive oil
• 0.25 teaspoon kosher salt
• 0.125 teaspoon black pepper

Cooking instructions

1. Heat the oven to 425°F. (about 5 min) — 425°F
2. Arrange the bread on a baking sheet and toast for 4 to 5 minutes, turning once, until crisp at the edges. (about 5 min) — 425°F
3. Rub the warm toast with the cut side of the garlic clove. (about 1 min)
4. Slice the tomatoes and fennel thinly. Drain the sardines and separate them into bite-size pieces. (about 5 min)
5. Layer tomato, sardines, and fennel over the toast. Season with salt and pepper, then drizzle with lemon juice and olive oil. (about 2 min)