Smoked sardine bruschetta with fennel and pine nuts

Ingredients

• 8 slices white sourdough

• ¼ cup (60ml) extra virgin olive oil, plus extra to drizzle

• 2 garlic cloves, halved

• 1 baby fennel bulb, thinly sliced (we used a mandoline)

• 2 oranges, segmented

• 2 mint sprigs, leaves picked, roughly chopped, small leaves reserved

• ¼ cup (40g) pine nuts, toasted

• 2 x 110g cans smoked sardines in olive oil, drained

• Red vein sorrel to serve (optional)

White Bean Puree

• 400g can cannellini beans, drained, rinsed

• 2 tbs extra virgin olive oil

• 1 tbs lemon juice

• 1 small garlic clove, crushed

Method

1. For the white bean puree, place all ingredients in a food processor, season and whiz to a smooth puree. Transfer to a small container and set aside.

2. Preheat a barbecue or grill pan over high heat. Lightly brush bread with half the olive oil and grill for 1 minute each side or until charred. Rub garlic over each piece, then discard garlic.

3. Place fennel, orange segments, remaining oil, mint and pine nuts in a bowl. Season and gently combine.

4. To serve, spread each piece of sourdough with white bean puree, top with fennel and orange salad, sardines, red vein sorrel (if using) and reserved small mint leaves. Drizzle with oil and top with freshly ground black pepper.

Source: Delicious