Fried Bread with Tomatoes and Sardines

Recipe by Nadine Levy Redzepi
wild rose vinegar
Fried Bread with Tomatoes and Sardines
Serves 1
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Wild Rose Vinegar
Wild Rose Vinegar
Ingredients

1 slice of 1-2 day old sourdough bread
20g butter
6-8 large leaves basil
1-2 tomatoes depending on size
1 tin sardines
1 tablespoon Wild Rose Vinegar
1 teaspoon olive oil
Sea salt to taste
Freshly ground black pepper, to taste

Method
  • Warm a sauté pan over medium heat and add the butter. Once the butter has melted, add the slice of old bread, and toast it until one side is golden brown. Once the first side is toasted, flip the bread and continue to cook till also golden brown—you may need to add a little more butter. Once both sides are toasted, move the bread to a plate while you open the sardines, pick the basil, and slice the tomatoes.
  • Cover the toasted bread slice with the basil, top with the slices of tomato, and season with a little salt. Top the tomatoes with 2-3 sardines, drizzle with wild rose vinegar and olive oil, and finally a sprinkle of black pepper.
  • This is great to eat by yourself, but you can also easily cut it into 3-4 pieces and share as a snack with pre-dinner drinks, a glass of wine, or afternoon cup of tea.

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