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 .

Serves 2

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