Sourdough toasts with sardines, pesto and peppers – John West Ireland
Savor sardines, pesto, and peppers on crunchy sourdough toast for a quick, delicious meal. Perfect with John West Boneless Sardines in Sunflower Oil.
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Cooking tools:
- Griddle
- Whisk
- Mixing bowl
- Can opener
- Pastry brush
- Chef's knife
- Cutting board
- Plate
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- 120ml apple cider vinegar
- 1tbsp sugar
- Pinch of salt
- 1 small red onion, sliced
- 2 x 95g tins of John West Boneless Sardines in Sunflower Oil
- 4 slices of sourdough bread
- 2 tbsp fresh basil pesto
- 1 red pepper, deseeded and thickly sliced
- Handful of fresh basil leaves, torn
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- Squeeze of lemon juice
- Black pepper
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