Sweet and Sour Sardines on Toast

Cook Time 20 minutes

Servings makes 16 canapes

Ingredients

4 slices thick cut day-old white bread

Sardine Mixture

2 x 110g sardines 

3 tbsp mayonnaise 

2 tbsp pecorino, plus extra to garnish 

1 tbsp currents, finely chopped

2 sprigs parsley, finely chopped

1 pickled onion, finely chopped

1 tbsp toasted pinenuts chopped, plus extra to garnish

Salt and pepper, to taste

Method

Preheat oven to 180°C.

Combine the sardine mixture together to form a paste. Spread onto bread evenly and ensure it covers all the way to the edges. Trim off crusts and cut into quarters.

Place on a baking tray and sprinkle over extra crushed pinenuts and pecorino. Bake for approx 10 minutes until the cheese has melted. Serve warm.