Sardine Bruschette

This is the one of my absolute favorite bites and the least expected one.
Very simple ingredients, one mighty sauce and an explosion of flavors that keeps me wanting for more.

Besides the detailed recipe for the aioli, the remaining quantities for these sardine toasts are subject to your personal taste and on your ability to behave and eat one bruschetta or two bruschette. ( I need at least four…)

It can make fabulous appetizers, be part of a buffet or shine as a simple dinner served with a (large) side of leafy green salad.

First, you need some Aioli.


Rafaella's Aïoli
Credits: Rafaella Sargi

3 teaspoons finely grated fresh garlic
¾ teaspoon salt
¼ cup 2 teaspoons extra virgin olive oil
1 ⅓ cup Mayo
1 teaspoon lemon juice

Scale and prep all the ingredients.
You will need one big bowl, a whisk and an airtight container.
In a large bowl put the finely grated garlic and the salt. Using a whisk, vigorously mix both ingredients. The garlic texture will start to change and look like long strings. While still rapidly whisking with one hand, very slowly drizzle the extra virgin olive oil in a continuous stream making sure the oil is being incorporated into the garlic/salt mixture along the way. Continue whisking for another 30 seconds to create a strong emulsion. Add the mayo and whisk again. Finish with the lemon juice, mixing well.
Put in an airtight container and keep in the fridge until ready to use,
The aioli will keep fresh for a week in the fridge but it will likely be gone before that!

Bruschette building
You will need one baking sheet lined with parchment paper.
Heat the oven to 400 F (200 C).

Choose a very crusty rustic bread and slice it into 1/4 inch toasts. Place the toasts on a baking sheet, drizzle a little bit of olive oil and bake for 10 minutes, until golden and crunchy.
Let the toasts cool slightly.
Spread some homemade aioli on the toast, top it with sardine fillets, cayenne pepper, a lot of fresh oregano leaves, and squeeze some lemon on top.
Fall in love.