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Sardine Bruschetta

Iron Chef Shellie
Print Recipe
Servings 2


  • 3-4 garlic bulbs
  • 250 g cherry tomatoes
  • 12 fresh sardines scaled and gutted
  • handful fresh parsley
  • a loaf of fresh bread sliced
  • plenty of olive oil
  • salt & pepper


  • Preheat oven to 200C.
  • Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off the top of cloves, exposing the individual cloves of garlic.
  • Place garlic bulbs and tomatoes in an oven proof dish. Generously drizzle with olive oil and season. Place in the oven for around 30 minutes. If your tomatoes are starting to burn, take them out (or take the dish out and place the garlic in another oven proof dish, and place back in the oven).
  • Heat olive oil in a gridle pan, then cook sardines, around 3 minutes each side.
  • Once the garlic has cooled enough to handle, squeeze the garlic out of the cloves into a bowl.
  • To serve: spread some roasted garlic onto a fresh slice of bread, mush in some roasted tomatoes, top with 2-3 sardines per slice, and sprinkle with fresh parsley. Add extra seasoning or chilli flakes if you wish.