Tuna and sardine apero slices
“Good bread is the most fundamentally satisfying of all foods; and good bread with butter, the greatest of feasts.”
There is no better invention than a slice of bread topped with anything you like. It can be served for lunch, breakfast, as an appetizer, and even dinner. Topped with various fruits from nature, creatures from the sea, and meat off the land, it can sometimes make your day unforgettable. It is a simple recipe, yes, but the simplicity lies in the detail of the ingredients. Crusty organic sourdough, oil-preserved tuna, exquisitely preserved sardines, fresh herbs, and a handful of the best olives and capers you can get. Only then is it food for the soul. This one is. Served on a warm summer day with a glass of cooled Jura, these appear in our house very often as all you need to do is grill bread and top it with the taste of Spain.
4 slices of sourdough bread
1 large garlic clove, halved
8 tsp sundried tomato pesto
1 can tuna in oil
1 can sardines in oil
a handful of Kalamata olives, pitted
a small handful of capers
small handful basil and parsley
sea salt to taste
freshly ground pepper to taste
Heat a grill pan and grill the bread on both sides. Rub one side of each slice with garlic. Top the slices with pesto, then tuna or sardines, olives, capers, herbs, salt, and pepper. Serve.
