Sardine Toast with Garlic Confit

Sardines on roasted tomatoes on baguette slices on a board.

This sardine toast with garlic confit features blistered, jammy, cherry tomatoes, crispy fried rosemary, buttery, herby garlic confit and canned sardines. Enjoy it as a stunning appetizer or a cute, fancy, girl dinner! It's savory, herby, impressive, and yet so simple. Make this for your next gathering for a little kick of flavor and omega-3s!

Prep Time10

Cook Time1 5

Total Time1 15

Course: Appetizer, Lunch

Cuisine: American

Servings:

Calories: 258kcal

Ingredients

Garlic Confit

½ cup olive oil
2 sprigs of rosemary
3-4 sage leaves
1 small bunch of thyme
1 garlic head

Toast

1 baguette or loaf of bread sliced
1 tin of Sardines in Extra Virgin Olive Oil
10 oz cherry tomatoes
⅛ red onion thinly sliced
3 tablespoon garlic herb oil from garlic confit
2-3 sprigs of rosemary needles removed
flaky sea salt

Instructions

In an oven safe dish, add your thyme, rosemary, sage, garlic, and olive oil. Cover and bake at 250F for 45-60 minutes or until garlic is soft and tender.
In a pan, add 3 tablespoon of the garlic herb oil from the garlic confit. Add rosemary leaves and fry until crispy. Remove onto a paper towel lined plate.
In the same pan, add your tomatoes. Sauté and baste them with the garlic oil on low until the tomatoes blister and soften. Remove and set aside.
On a baking sheet, add your sliced baguette. Add your confit garlic to each slice, spreading evenly. Drizzle with a little bit of the garlic herb oil and bake at 400F for 5 minutes or until toasted.
Open your tin of sardines and carefully cut each sardine in half lengthwise and crosswise.
To assemble, add the blistered tomatoes on each slice, gently flattening them. Add the thinly sliced red onions on top. Carefully place each sardine slice on top of the onions and tomatoes. Top with fried rosemary, a drizzle of garlic herb oil, and flaky sea salt.

Video

Nutrition