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Crispy, sweet, savory, and bright. These are the words that come to mind when biting into these Quick Tomato Confit on Toasts with King Oscar Sardines.
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Quick and simple—with flavors that POP!
I love quick and simple finger foods; something that’s easy to whip up on a whim when friends pop by for a few drinks. Or, something that makes for a hasty and tasty out-of-the-ordinary lunch. This Quick Tomato Confit on Toasts with King Oscar Sardines fits the bill for either. Think: crispy bread topped with sweet candy-like tomatoes and tangy sardines that were soaked in olive oil, white wine vinegar, and briny capers. The result is fresh, bright, and awakening.
Brisling Sardines in Extra Virgin Olive Oil with White Wine Vinegar & Capers.
King Oscar’s sardines are known for their quality wood-smoked fillets and wide variety of flavors. It’s near impossible to pick a favorite, but this one is definitely up there; the white wine vinegar is a game changer. It adds the most perfect *zip* to any dish you throw these sardines into—whether it be a salad, pasta, or a snack like this one. These fillets are also hand-packed with care and alongside other quality ingredients. The capers nestled into these tins with the sardines are big and beautiful in both appearance and taste!
The gist on making Quick Tomato Confit on Toasts with King Oscar Sardines.
Get your bread slices toasted by baking them in the oven at 350º F for about 10 minutes, or until slightly golden and toasted. You don’t want them to be hard. While the bread toasts, start your tomato confit. Heat the olive oil in a small pan over medium heat. Once the oil is hot, drop the grated garlic into the pan along with the capers and thyme. Give it all a good stir and simmer for about 30 seconds.
Then, add the cherry tomatoes. Sprinkle with salt and pepper, and toss to distribute the ingredients. Bring the heat to low and let everything simmer, stirring occasionally, for about 15 minutes. The tomatoes will burst and break down. Once your bread is toasted and confit is ready, carefully spoon the confit evenly over the toasts. Top the toasts with sardine fillets and the capers from the can. Top with fresh basil and serve.
Recipe notes + tips.
- If you can’t find King Oscar’s Brisling Sardines in Extra Virgin Olive Oil with White Wine Vinegar & Capers, you could use another flavor. The classic sardines in extra virgin olive oil would work well, as would the Mediterranean, Lemon, or Spicy Cracked Pepper.
- For extra sardine goodness, make use of the olive oil in the sardine tin and use that to cook the tomatoes in.
- Any smaller fresh loaf-type bread will work for this, be it a French baguette, ciabatta, focaccia, soda bread, sour dough, etc.
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Hope you enjoy!
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Quick Tomato Confit on Toasts with King Oscar Sardines
Ingredients
- 1/2 small loaf of fresh bread or baguette, You can use ciabatta, focaccia, sour dough, or soda bread, too.
- 1 can of King Oscar Brisling Sardines with Extra Virgin Olive Oil, White Wine Vinegar, and Capers, If you can't find this flavor, you can replace it with another of your favorite flavors from the King Oscar lineup.
- 1 TBSP olive oil
- 1.5 cups halved cherry tomatoes
- 1 large garlic clove, grated to a zest or very finely minced, For grating a clove of garlic, use a microplane.
- 1 TBSP drained capers
- 1 TBSP chopped fresh thyme
- Chopped fresh basil for garnish
Instructions
- Preheat the oven at 350º F.
- Place the bread slices onto a baking sheet and bake for about 10 minutes or until slightly golden and toasted, flipping the slices halfway through. Don't overtoast them, or they'll be too hard.
- While the bread is in the oven, start to make the tomato confit. Heat the olive oil in a small pan over medium heat. Once the oil is hot, add the grated garlic into the pan followed by the capers and thyme. Give it all a good stir and simmer for about 30 seconds. Add the cherry tomatoes, and sprinkle with salt and pepper; toss to distribute the ingredients.
- Bring the heat to low and let everything simmer for about 15 minutes, stirring occasionally. The tomatoes will burst and break down as they cook.
- Once your bread is toasted and confit is ready, carefully spoon the confit evenly over the toasts. Top the toasts with sardine fillets as well as the capers from the can. Top with fresh basil and serve.
This is outstanding! I’ll be trying this along with my Lemon Dill Pinwheels for the Super Bowl. FWIW; At the last Alabama game I converted a couple of sardine deniers with the Pinwheels, hint I didn’t tell them what was in them. ;)
Dave, my man, that’s AWESOME. Haha. I love converting skeptics. I’ve done it a few times myself—some may say it isn’t fair to be dishonest about the fish, but I say it’s unfair to let your loved ones live a life without knowing how delicious it can be ;)