Sardines on Toast with Creole Tomatoes
Ingredients
4 thick slices crusty sourdough bread
2 garlic cloves, halved, plus 1 small garlic clove, grated (optional)
2-3 tablespoons softened butter
1 large Creole or other summer tomato, thinly sliced
1 can good-quality, oil-packed sardines (6-7 ounces), drained, bones removed if preferred
¼ small Vidalia, sweet or red onion, thinly sliced
1 hard-boiled egg, chopped
Extra virgin olive oil, for drizzling
Fresh lemon juice, to taste
Kosher or flaky sea salt
Black pepper
Fresh basil leaves, torn (optional)
Capers (optional)
Directions
Toast the bread under a broiler (on both sides) or in the toaster. While the toast is still warm, rub it generously with the cut side of the garlic cloves, then spread generously with butter. For even more garlic flavor, stir a small, grated garlic clove into the softened butter before spreading. Top with tomato slices and lightly salt and pepper them.
Arrange the sardines and onion slices over the tomatoes. Top with hard-boiled egg, and drizzle with olive oil and lemon juice. Top with more salt and pepper, if desired, and with fresh basil leaves or capers (both optional). Serve immediately.
