Sardine Toast
sardine toast for breakfast might be my favorite way to feel like i have my life together 🐟🍅 made with sardines from greece and a jar of black summer truffle jam gifted to me from my cousin all the way from slovenia🩵 i turned one tin into two completely different toasts. crunchy bread, briny fish, and toppings that do all the heavy lifting. 🫶
Ingredients
Toast One: Avocado, Tomato & Olive
1 slice sourdough bread, toasted
½ avocado, sliced
2-3 tomato slices
2-3 castelvetrano olives, sliced
1 tsp capers
2-3 sardines
oregano, salt, and black pepper, to taste
Toast Two: Cottage Cheese & Tomato (see photo below)
1 slice sourdough bread, toasted
2 tbsp cottage cheese
2-3 tomato slices
a few thin slices red onion
1 tsp capers
2-3 sardines
oregano, salt, and black pepper, to taste
Optional
black summer truffle jam, for spreading
Serves 2-3
Prep time ~10 mins
Cook time ~5 mins
Cooking Instructions
WASH YOUR VEGGIES
Wash and prep your veggies and herbs before getting started.
Toast the bread
Toast the sourdough slices until golden and crisp.
Build toast one
Layer avocado slices over the toast, followed by tomato slices.
Top with sardines, olives, and capers. Finish with a sprinkle of oregano and black pepper.
Build toast two
Spread ricotta generously over the toast.
Layer tomato slices and red onion over the ricotta.
Top with sardines and capers. Finish with a sprinkle of oregano and black pepper.
Serve
Serve both toasts immediately, with a small spoon of truffle jam on the side for spreading if desired.
Tips & Notes
Use good quality tinned sardines packed in olive oil — it makes a noticeable difference here.
A sturdy, hearty bread holds up best to all the toppings without getting soggy.
Not a fan of cottage cheese? Whipped ricotta works too - creamier bite compared to the avocado base
A drizzle of good olive oil over either toast right before serving never hurts.
Best eaten immediately — this isn't a make-ahead kind of breakfast.
