Ingredients:
- 400 g Cherry Tomatoes
- 90 ml Olive oil
- 2 cloves Garlic
- Pinch of chili flakes
- 1 bunch Basil
- 100g cups spinach
- 1 small loaf Sourdough bread
- 2 tins PINHAIS Selection - Spiced Sardines in Tomato Sauce
- Course ground Black Pepper
- Pinch of coarse sea salt
Preparation:
Drizzle the tomatoes with olive oil, and coarse sea salt and bake or broil in the oven at a high temperature until the cherries have burst and charred.
Heat the rest of the olive oil in a heavy bottomed pan at medium high heat. When hot, swirl through 2 of the garlic and chili flakes. Add the spinach to the pan and toss around just until bright green, then remove to a bowl.
Slice and toast thick slices of sourdough bread and rub with the garlic clove. Plate the roasted tomatoes on top, using a force to press out some of the juices onto the bread.
Top with the greens and 3 fillets of sardine per toast. Season with salt and pepper.