Skip to content

Sardine Toasts

Author: Norr
Serves: 4-6

With summer heirloom tomatoes & pickled onions.

Feel free to make extra pickled onions while you’re at it; one should never be without a jar of bright and tangy onions in the fridge, and these are exceptional thanks to muscatel and orange blossom vinegar.


  • 1 red onion, thinly sliced
  • 3 tablespoons California Champagne Vinegar
  • 3 tablespoons Alemany Muscatel and Orange Blossom Honey Condiment (vinegar)
  • 3 tablespoons filtered spring water
  • 2-3 tablespoons unsalted butter
  • 1 loaf Ken’s Artisan Rustic Bread, sliced 1-inch thick
  • 4-5 tins Matiz Wild Sardines in Spanish Olive Oil
  • 1-2 jars (11.3 oz / 320g) Meredith Dairy Sheep & Goat Cheese
  • 1-3 jars Cassina Rosa Sundried Tomato Spread (optional)
  • 4-8 heirloom tomatoes, sliced ¼ inch to ½ inch thick
  • Durant Lemon-Infused Olive Oil (optional, for finishing)
  • Maldon flaky sea salt (optional, for finishing)


  1. Place the onions in a medium glass jar with a lid. Add both vinegars and water. Cover and shake. Place in the fridge until ready to serve.
  2. In a medium cast iron skillet, melt a tablespoon of butter over medium heat. When hot, add a few bread slices and toast on one side, adding more butter if needed and working in batches. You want a very light brown toast so the bread doesn’t harden too much.
  3. Add another tablespoon of butter to the skillet. Drain the oil from the sardines and carefully tip two tins into the pan. Cook for 1-2 minutes per side, until warm. Remove from heat the moment they begin to sizzle. Repeat with the remaining sardines. Cool slightly.
  4. In a small bowl, combine the cheese with a drizzle of the marinating oil from the jar. Stir until creamy.
  5. Spread the cheese generously over the toasted bread. If you like, add a layer of sundried tomato spread. Place 1-3 tomato slices on top. Top with 3-4 sardines and pickled onions.