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Grilled sardines on ciabatta with tomato confit, basil and tapenade

Grilled sardines on ciabatta with tomato confit, basil and tapenade

Grilled sardines on ciabatta with tomato confit, basil and tapenade

PT45M

PT6H

Why not try?

1
Slice the tomatoes in half and place cut side up on a lined baking tray
  • 12 baby plum tomatoes
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 anchovy
  • 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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