Sardine Toasts with Roasted Peppers (Egg-Free)

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Halve and deseed the 2 bell peppers. Place them cut-side down on a baking sheet. Drizzle the 1 tablespoon of olive oil over the peppers. Season with salt and black pepper to taste. Roast for 20 minutes, or until the skins are slightly charred and the peppers are softened.
3. 3While the peppers are roasting, mince the 2 cloves of garlic. Open the 1 can (about 113 g) of sardines in olive oil and drain most of the oil, reserving a little for later if desired.
4. 4Once the peppers are roasted, carefully remove them from the oven and let them cool on the baking sheet for about 10 minutes, or until they are cool enough to handle. Gently peel off the charred skins from the peppers. Roughly chop the peeled peppers.
5. 5Place the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly, until it is fragrant but not browned.
6. 6Add the chopped roasted peppers to the skillet with the garlic. Cook for 5 minutes, stirring occasionally, until the peppers are heated through.
7. 7Toast the 4 crusty bread slices until golden brown and crisp.
8. 8Divide the pepper mixture evenly among the 4 toasted bread slices. Top each slice with sardines from the 1 can (about 113 g) of sardines. Garnish with the 2 tablespoons, chopped fresh parsley.
9. 9Season the sardine toasts with additional salt and black pepper to taste, if desired.

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