WA Sardines with Confit Tomatoes, Sourdough Bread and Mozzarella
This is an Italian twist on the old-fashioned TV snack of sardines on toast. Add some roasted and caramelised tomatoes, some buffalo mozzarella and you have a dish that doesn’t need to be eaten in front of the TV at all. Serve it up as a light lunch dish or something more substantial to serve with drinks.
For the confit tomatoes:
8 roma tomatoes, halved lengthways
4 tablespoons olive oil
4 sprigs thyme
Sea salt and white pepper, to season
4 thick slices sourdough bread
4 balls buffalo mozzarella, thinly sliced
8 WA sardine fillets, canned in brine
1 tablespoon Bitton Chilli Oil or good quality
Bitton Balsamic Dressing
Small handful of onion sprouts, for garnish
For the confit tomatoes, preheat the oven to 180°C. Placed the halved tomatoes, cut side up on a baking tray, drizzle with oil, sprinkled with salt and white pepper and sprigs of thyme.
Cook for 30 to 40 minutes until the tomatoes are soft and caramelised around the edges. Toast the sourdough bread and place each slice on a serving plate.
Top with tomato halves, two sardines, followed by thin slices of mozzarella. Drizzle with Bitton Chilli Oil or Bitton Balsamic Dressing.
Garnish with onion sprouts.