Sardine pan con tomate
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- 1 large, very ripe tomato (Ideally Adelaide or another large low acid, heirloom variety)
- sea salt and freshly ground black pepper
- 1 small loaf sourdough ciabatta or 2 ciabatta rolls, cut in 10 thick slices
- 4 tablespoons extra virgin olive
- 1 medium garlic clove, crushed
- 1 x 110g Safcol Brisling Sardines Springwater drained
- a few small basil leaves to decorate
- Cut the tomato in half, and using a coarse box grater, , grate the flesh, starting on the cut side, into a sieve over a bowl (discard the skin) season generously with salt and pepper, allow the tomato pulp to drain while you prepare the bread.
- Preheat an overhead grill or griddle pan to medium high.
- In a small bowl mix the olive oil and garlic. Brush the garlic oil generously on both sides of the bread, grill on both sides until golden brown.
- Spoon a little of the seasoned tomato pulp on each slice of golden garlic bread, and top with a single brisling sardine.
- Transfer to a serving plate. Scatter with a few small basil leaves and serve as a snack with drinks or as part of a larger Tapas style feast.