Toast the Bread in the Algarve with Sardines and Pine nuts

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  • Pine nuts: 125 g
  • Red Pepper: 1
  • grains of Pepper: 10
  • Olive oil: 1 dl
  • Laurel leaves: 3
  • sauce, Rosemary: 1
  • sauce Tomillho: 1
  • Tomatoes: 3
  • Lemon: 1
  • Carrot: 1
  • fillets of Sardines: 24
  • branch of Basil: 1
  • Olive oil:
  • Grated parmesan: 50 g
  • Bread of the Algarve: 8 thick slices
  • c. tea Flower of Salt: 1


Turn the oven on to 210 degrees celsius. Wash and cut the carrots, lemon, tomato, onion and the garlic into very thin slices. Put the slices and weeds at the bottom of an oven tray. Put up the sardines and season with salt and pepper. Pour a little olive oil over the top and put in the oven for 15 min. (Note: they can be used sardines canned.) Grilling the pepper in live fire and let stand 15 min. wrapped in aluminum foil. Remove the skin and cut it into very thin strips. Cut 2 tomatoes to the panel. Put in liquificadora the basil with the flower of salt, cover of olive oil, add the parmesan cheese and half of the pine nuts. Process. Termination: On each slice of bread spread a layer of olive oil with basil. Join some blades of green pepper, slices of tomato and 2 sardines. Season with pepper mill, sprinkle with some pine nuts and pass on the grill in the oven 5 to 6m.

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