Starkist Sardine, Garlic Thyme Confit Tomato, Lemony Ricotta, & Basil Vinaigrette Toasts

Starkist Sardine, Garlic Thyme Confit Tomato, Lemony Ricotta, & Basil Vinaigrette Toasts

2 X tins Starkist E.V.O.O. Wild-Caught Sardines

8 X thick-cut slices of sourdough bread, toasted (or grilled) 

1 cup ricotta cheese

Zest of 1 lemon 

⅓ cup minced basil leaves 

Sea salt and freshly cracked black pepper

Lemon wedges, to serve 

Garlic Thyme Tomatoes 

3 pounds cherry tomatoes, halved  

¾ cup olive oil 

10 garlic cloves 

8 thyme sprigs 

1 teaspoon sugar

Sea salt and freshly cracked black pepper 

Basil Vinaigrette 

1 shallot, peeled and roughly chopped

1 garlic clove, roughly chopped

2 cups packed fresh basil leaves 

Zest of 1 lemon 

Juice of ½ a lemon 

1 tablespoon champagne vinegar 

½ cup extra virgin olive oil 

Sea salt and cracked black pepper 

*Note! This recipe makes extra confit tomatoes & basil vinaigrette. Perfect for your next sardine toast adventure! * 

First, prepare the garlic thyme tomatoes. Preheat an oven to 275 degrees F. Arrange the tomatoes on a rimmed, high-sided baking sheet, then add the olive oil, garlic cloves, thyme, sprinkle over the sugar, and season with sea salt and cracked black pepper. Toss gently to mix. Bake until the tomatoes are softened beautifully and your kitchen smells like heaven, about 1 hour. Remove the thyme sprigs and set aside. Perfect! 

Next, make the Basil Vinaigrette. In a high-powered blender, combine the shallot, garlic, basil, lemon zest & juice, and champagne vinegar, and season with sea salt and pepper. With the machine running on low, slowly drizzle in the olive oil until the vinaigrette is thick and emulsified. Beautiful. 

In a small bowl, whisk together the ricotta and lemon zest, then season with a pinch of sea salt and cracked black pepper to taste. 

Build your toasts on crispy golden bread with a dollop of lemony ricotta, several tomatoes, a few beautiful pieces of Starkist Sardines, and a spoonful of basil vinaigrette. Finish with some minced fresh basil and an extra hit of cracked black pepper. Delicious!