Calabrian Sardine Toast with Sun-Dried Tomato, Oregano and Brazil Nut

Preparación

1. 01

   Toast the gluten-free bread slices in a dry skillet over medium-high heat for about 90 seconds per side until golden. Rub the warm toast firmly with the cut side of the garlic clove and drizzle with 1 teaspoon of the olive oil.

2. 02

   Lower the heat to medium. Add the remaining teaspoon of olive oil, the cherry tomatoes, the sun-dried tomato, oregano and capers. Cook 2 minutes, pressing the cherry tomatoes lightly so they slump and release their juice.

3. 03

   Add the sardines whole and warm them through for 60-90 seconds, basting with the pan juices. Turn off the heat.

4. 04

   Pile the sardine and tomato mixture onto the toast.

5. 05

   Finish with the parsley, the shaved Brazil nut, lemon juice, sea salt to taste, and a crack of black pepper.