Jazzing up a classic childhood snack of sardines on toast, by spreading some horseradish cream cheese on toasted sourdough bread and topping it with balsamic tinned sardines and a quick and simple onion chutney.
Sardines on toast is one of those meals that we had fairly often when we were little, and then I completely forgot about them for years. Recently, and I can’t remember why, they popped back into my mind. I bought some and enjoyed a yummy dinner one night when I needed something quick and filling. Sardines are actually really good for you, did you know that? Full of good omega 3 fatty acids and vitamins D and B12. And they retain much of their goodness even when canned. Oh, they also have lower mercury levels than other fish. So now I always keep a tin or two in the cupboard.
The other day I was planning a sponsored post over on the Greek side of TFC. The product was balsamic vinegar. Since I adore loads of vinegar on my sardines I thought I’d do something along those lines. However, plain sardines on toast are not what I consider blog-worthy. Not because they are lacking in yumminess, but because they are just too easy and simple to throw together to warrant a recipe. So I started wondering how to fancy them up a bit. Well, I ended up taking them to a whole new level. If I may say so myself…
First of all, I used sourdough bread, which is nice and sturdy. You could also use baguette or any other weird and wonderful bread like pumpernickel for example. Then I mixed some horseradish sauce into some cream cheese. I only used a tiny bit because horseradish is an acquired taste, but you can adjust that to your liking (I’m using way more next time!). And finally, I made a delicious quick ‘n’ easy chutney. It started out as a quick pickle, but I decided to leave the onions to cook a little in the pan, so I suppose the correct term for it would now be chutney. Whatever you want to call it, it’s delish. I used one the vinegars I am presenting to my Greek audience, so you might have to search for something similar, but I’m sure it would also taste good with a plain white wine vinegar too. You might need to cook it down for longer before it turns syrupy, I’m not sure. If you can find it, choose a balsamic cream which is thicker. Mine is pomegranate flavoured, but the taste is not so prominent so it wouldn’t make a big difference if it was something else. If you use a dark coloured one then the colour of the chutney would of course be different.
So, next time you fancy a quick, easy and healthy dinner, try these sardine crostini, and let me know what you think!