Textual Chef

Tinned Sardine Toast

Crunchy sourdough spread with lemony whipped ricotta and piled with good-quality tinned sardines, sliced radishes, and fresh herbs — a fast, Mediterranean-inspired no-cook lunch.

10 minEasyServes 2360 cal/serving

MediterraneanLunchNo-CookPescatarianNut-Free

Ingredients

  • 2 cans tinned sardines in olive oil, drained
  • 2 slices sourdough bread, thick slices, toasted
  • 1/2 cup whole-milk ricotta
  • 1/2 lemon, zested and juiced
  • 1 garlic clove, smashed
  • 4 radishes, thinly sliced
  • 2 tsp capers, drained
  • 2 tbsp fresh flat-leaf parsley, roughly chopped
  • 2 tsp extra-virgin olive oil
  • 1/4 tsp flaky sea salt
  • 1/4 tsp red chili flakes

Instructions

  1. 1

    In a small bowl, stir together 1/2 cup whole-milk ricotta, the zest and juice of 1/2 zested and juiced lemon, and a pinch of flaky sea salt until smooth and fluffy.

  2. 2

    While the bread is still warm, rub one side of each 2 slices thick slices, toasted sourdough bread slice with the cut side of the 1 smashed garlic clove.

  3. 3

    Spread the lemon ricotta generously over the garlic-rubbed surface. Arrange 2 cans drained tinned sardines in olive oil on top.

  4. 4

    Scatter 4 thinly sliced radishes, 2 tsp drained capers, and 2 tbsp roughly chopped fresh flat-leaf parsley over the sardines. Drizzle with 2 tsp extra-virgin olive oil and finish with 1/4 tsp red chili flakes and 1/4 tsp flaky sea salt.

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