Tomato and sardine crostini
- Published: 31 Aug 10
- Updated: 18 Mar 24
A wheat-free canapé recipe made with rye bread, avocado, sardines, tomatoes and pine nuts – perfect for nibbles when entertaining.
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Ingredients
- 110g can sardines in olive oil, well drained
- 2 ripe tomatoes, diced
- 1 small avocado, diced
- 8 fresh basil leaves, finely shredded
- Squeeze of lemon juice
- 3 slices wheat-free rye sunflower seed bread, such as Biona
- 1 garlic clove, peeled
- 1 tbsp pine nuts, toasted
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Method
- Place the sardines in a bowl and gently break them up a little.
- In another bowl, put the tomato, avocado, basil and lemon juice, season to taste and mix gently.
- When ready to serve, rub the rye bread slices with the peeled garlic, then cut each slice into 8 squares.
- Spoon a little of the tomato and avocado mixture onto each rye bread square, top with a piece of sardine, then sprinkle with toasted pine nuts and serve.
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- Recipe from September 2010 Issue
Nutrition
Nutrition: per serving
- Calories
- 208kcals
- Fat
- 14.3g (2.8g saturated)
- Protein
- 9.5g
- Carbohydrates
- 10.3g (2.1g sugars)
- Salt
- 0.6g
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I love this recipe because it’s easy, versatile and liked by everyone. The rye bread is handy to have in, stores well and is good to pack on holiday where you can relish all those delicious local ingredients as toppings!