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Sardine and pesto bruschetta recipe

Sardine and pesto bruschetta recipe

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Sardines on toast with an Italian-inspired twist sums up this deliciously easy recipe that's on the table in 10. Green pesto, herbs and lemon add fresh, bold flavours, with pine nuts lending a creamy crunch. This is ideal for lunch, dinner or a late supper. See method

  • Serves 2
  • Takes 10 minutes
  • 452 calories / serving


  • 1 tbsp pine nuts, flaked almonds or sunflower seeds
  • 2 large (or 4 small) slices sliced sourdough, or other crusty bread
  • 1 tbsp olive oil
  • 2 x 100g tins Tesco Finest Cornish sardines in tomato sauce
  • 5g fresh flat-leaf parsley, finely chopped
  • ½ lemon, zested, plus 2 tsp of juice
  • 1 tbsp reduced-fat green pesto

Each serving contains

  • Energy

  • Fat

    22g 32%
  • Saturates

    5g 25%
  • Sugars

    6g 6%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 39.4g Protein 21.3g Fibre 3.7g


  1. Toast the nuts or seeds in a dry frying pan over a medium-high heat for 1 min or until golden. Transfer to a small bowl.
  2. Brush both sides of the bread with the oil and add to the pan, in batches if needed, cooking for 1-2 mins on each side until golden and crunchy. Divide between two plates.
  3. Tip the sardines into a bowl and mash lightly with a fork. Stir in half the parsley and the lemon juice. Spoon over the toasts, drizzle with the pesto and scatter over the nuts and lemon zest. Scatter with the remaining parsley to serve.

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