Grilled sardines on ciabatta with tomato confit, basil and tapenade
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Robert Thompson's grilled sardines recipe takes the idea of sardines on toast to a whole new level. Confit tomatoes and garlicky tapenade are fantastic supporting actors for the sardines, which can be grilled or barbecued. Start on the tomatoes early to give yourself plenty of time.
First published in 2015
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Ingredients
Metric
Imperial
- 6 whole sardines, butterflied
- 12 baby plum tomatoes
- 2 garlic cloves
- 100g of Kalamata olives
- 30g of anchovies
- 30g of capers
- 3 tbsp of lemon juice
- 20 basil leaves
- 4 slices of ciabatta
- olive oil
- salt
- pepper
SAVE RECIPE
Equipment
- Barbecue
Method
1
Slice the tomatoes in half and place cut side up on a lined baking tray
2
Rub each tomato with a little olive oil and season lightly before placing in an oven at 110˚C/gas mark 1/4 for 6 hours. Alternatively, you could roast the tomatoes for 90 minutes at 130°C/gas mark 1/2, but be aware that this will lessen the taste
3
After 6 hours the tomatoes should have shrunk but remained juicy inside
4
Place the olives and garlic in a pan and pour in enough olive oil to cover. Bring to a very gentle simmer and cook until the olives and garlic are very soft
- 100g of Kalamata olives
- 2 garlic cloves
- olive oil
5
Drain well and then transfer the olives and garlic, along with the capers and anchovies, to a food processor. Gently pulse into a tapenade but do not let the ingredients lose their texture entirely. Finish with a little lemon juice and pepper
- 30g of capers
- 30g of anchovies
- 3 tbsp of lemon juice
- pepper
6
Rub the ciabatta slices with olive oil and then chargrill on each side. Rub with garlic and then top each slice with a very thin coating of the tapenade. Top each ciabatta with 3 halves of tomato and 5 basil leaves
- olive oil
- 20 basil leaves
- 4 slices of ciabatta
7
Rub the sardines with olive oil before cooking under a hot grill or barbecue for 3-4 minutes. Divide the sardines across the ciabattas and serve
- olive oil
- 6 whole sardines
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