Toast with Sardines & Radishes

The simple beauty of premium conserva piled high on crusty bread, topped with nothing more than lemon juice, smoked paprika, or whatever’s lying around, is for me, the perfect, five-minute meal. Here’s a recipe featuring Minerva Portuguese sardines and razor-thin radishes.

• 1 cans sardines (drained)

• fresh sourdough bread

• 1 small white radish (washed)

• 1 small red radish (washed)

• ¼ lemon

• 1 tsp flowering cilantro (tarragon or chives work as sub)

• EVOO

• flaky sea salt to taste

Cut two thick slices of bread approximately ¾” thick and toast until the outside of the crumb is golden-brown, but the inside remains spongy. Meanwhile, with a mandolin or sharp knife, slice the radishes to .5 mm thickness. Chop the cilantro roughly on a board.

When bread is toasted, transfer to plates and drizzle with EVOO. Carefully lay sardine filets atop the bread, followed by the sliced radish, then lemon juice, and finally the fresh herbs.

Finish with more EVOO and a dusting of flaky sea salt. Canjoy!

Serves 2