Griddled Sardine Bruschetta with Pine Nut Agrodolce

Aaron Crazes sardine bruschetta with a perky Italian salsa is a great lunch for one, or make smaller portions for a quick starter
By Aaron Craze
Griddled Sardine Bruschetta with Pine Nut Agrodolce
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the agrodolce

  • 1 tbsp raisins
  • 1 tbsp pine kernels
  • 6 caper berries, halved
  • 1/2 clove garlic
  • olive oil
  • 1/2 lemon, juice and grated zest
  • 1 tbsp red wine vinegar
  • fresh mint leaves, torn

For the sardine bruschetta

  • ciabatta bread
  • olive oil
  • 6 sardines, filleted


1. For the agrodolce: mix the raisins, pine nuts and caper berries in a bowl and grate in the garlic. Add enough olive oil to give the mixture a salsa consistency. Squeeze in lemon juice and add the zest. Add the vinegar and mint leaves. Season.

2. For the sardine bruschetta: slice the ciabatta into long, thick slices. Drizzle with olive oil and sprinkle with salt. Toast on a hot griddle pan.

3. Season the sardine fillets with salt, pepper and olive oil. Cook on the hot griddle pan, skin-side down first. Press them down as they cook so they dont curl up.

4. Top the bruschetta with the sardines. Spoon the agrodolce over the fish.

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