Port Lincoln Sardines Margherita
INGREDIENTS:
2 tins of Little Tin Co Port Lincoln Sardines in Australian Oil.
1/4 cup passata.
1 tbsp crushed garlic.
1 tsp dried Italian herbs.
50g mozzarella.
1/4 cup basil leaves, torn.
1/2 baguette, sliced on the diagonal.
METHOD:
1: Open each tin and transfer sardines into small pie tin or ramekin. 2: Using a fork, gently break up the sardines. 3:Evenly divide passata among servings and combine with a drizzle of oil from the tin. 4:Using a spoon, dollop the garlic onto the sardines. 5: Sprinkle dried herbs and torn basil leaves on each serving and top with mozzarella. 6:Transfer the baking dishes to an oven and cook for 8 minutes on 190 or until the cheese is melted.
TO SERVE:
Serve warm with toasted sliced baguette .