Spread the Sardine News
Sourdough toast with cookie butter, lemony mashed sardines, pickled onions, and fresh herbs
30 minutes
Serves 4
BreakfastItalianGluten-freeNut-freeSoy-free
Herb's take
If you think sardines and cookie butter don't belong on the same toast, prepare for a delightful flavor plot twist. This Italian-inspired breakfast is like a Venetian carnival: sweet, salty, tangy, nutty, and surprisingly harmonious.
Ingredients
Yield
4
Instructions
- 01Combine apple cider vinegar, sugar, and 1/4 teaspoon salt in a small bowl. Stir in sliced red onion and let sit for 15 minutes, stirring occasionally.
- 02Meanwhile, toast the sourdough slices in a toaster or on a skillet over medium heat until deeply golden and crisp on both sides.
- 03Open and drain the canned sardines. Transfer them to a bowl and mash gently with a fork. Add lemon zest, 2 teaspoons lemon juice, olive oil, 1/4 teaspoon salt, and black pepper. Mix until combined but still chunky.
- 04Spread 2 tablespoons cookie butter on each warm toast slice, covering from edge to edge.
- 05Top each toast with a generous layer of mashed sardines, dividing evenly between the slices.
- 06Drain the pickled onions and scatter over the sardine toasts.
- 07Sprinkle with red chili flakes, chopped parsley, and torn basil. Finish with an extra squeeze of lemon juice, if desired.
- 08Serve immediately, preferably with strong coffee and an open mind.
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