Sardine Bruschetta with Fennel & Pine Nuts – Pastene
Creamy white bean puree topped bread slices, garnished with fennel, orange, mint, and pine nuts—crispy perfection in under 40 minutes. Perfect for 4-8 people.
Ingredients
- 14 oz can Pastene White Kidney Beans, drained and rinsed
- 1 Tbsp lemon juice
- 1 tsp Pastene Minced Garlic
- ½ cup Pastene Extra Virgin Olive Oil, divided
- 8 slices sourdough bread
- 2 garlic cloves, peeled
- 1 baby fennel bulb, thinly sliced
- 4 oranges, 2 peeled and segmented and 2 sliced, as garnish
- 2-3 mint sprigs, leaves picked, roughly chopped, small leaves reserved
- salt and pepper to taste
- ¼ cup Pastene PIgnoli (Pine Nuts), toasted
- 1 tin Pastene Sardines, drained
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