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)
- 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.
- 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.
- 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.
- In a small bowl, combine the cheese with a drizzle of the marinating oil from the jar. Stir until creamy.
- 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.