Do you eat sardines? We’ve been eating them frequently over the last few years since the small fish are so low on the food chain (read: likely lower in heavy metals) and high in Omega fatty acids. A single can of sardines can contain over 1,300 milligrams of Omega 3s. Most health organizations recommend we get 250–500 mg combined EPA and DHA minimum every day. 

This stacked toast recipe is a great way to begin incorporating more sardines into your diet. While the recipe comes from the Puerto Rican author of  Weeknight Gourmet Dinners: Exciting, Elevated Meals Made Easy we swear it has an Italian vibe that makes it great for late afternoon lunches in summer… 

Avocado toast, step aside—there is a new toast in my life: ricotta and sardine. It touches every taste bud: It is crunchy, creamy, tangy, sweet and salty. I admit that, at first, I was skeptical about sardine toast. But the first time I took a bite, I almost moonwalked. Except I can’t moonwalk, so that was never going to happen. Did you have a busy day at the office? I recommend you make yourself whipped ricotta and sardine toast and pour yourself a glass of chilled white wine. You will thank me.

whipped ricotta and sardine toast
Serves 4

15 oz (425 g) whole-milk ricotta cheese
Zest of 1 lemon
½ tsp kosher salt
4 (½” [1.3-cm])-thick slices crusty Italian batard or round loaf
2 tbsp(30 ml) olive oil, plus more for drizzling
1 whole clove garlic
4 Campari or Roma tomatoes, sliced
1 (4-oz [115-g]) can wild sardines in olive oil, cut in half lengthwise
¼ cup (15 g) torn fresh parsley leaves
Freshly ground black pepper
Maldon saltflakes

In a food processor, combine the ricotta cheese, lemon zest and salt and process until smooth and creamy. Set the mixture aside until ready to use.

Heat a large, heavy skillet over medium-high heat. Brush the bread slices on both sides with olive oil and place in the skillet. Cook the bread slices for 2 minutes on each side, or until evenly browned and toasted.

Lightly rub one side of each toast with the garlic clove. Spread a thick layer of ricotta cheese on the garlic side of each toast. Top each slice with sliced tomatoes, sardines, parsley, pepper, salt flakes and a drizzle of olive oil.

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