Sizzling Summer Toasts with Hot Pepper Sardines, Kale, Red Onion and Basil

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About This Recipe:

Summertime always inspires me to get creative with my garden’s bounty. This year, I’ve come up with the Sizzling Summer Toasts with Hot Pepper Sardines, Kale, Red Onion and Basil! This isn’t your typical appetizer or lunch – it’s a fantastic medley of fresh garden kale and aromatic basil topped with hot pepper sardines for that surprising kick! And don’t forget the crunchy, toasty baguette slices – they’re the perfect base for our vibrant toppings. It’s a breeze to prepare, too, making it the perfect quick and nutritious lunch or appetizer for those busy summer days.

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@carmeninthegarden Garden to table in no time! 🌿🍽️ Check out how I turn fresh kale, basil, and hot pepper sardines into a scrumptious Sizzling Summer Toast. 🔥 #garden #lunch #gardentotable ♬ original sound – Carmen in the Garden

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Recipes

Sizzling Summer Toasts with Hot Pepper Sardines, Kale, Red Onion and Basil

Spicy sardines, kale, fresh basil on toasted bread. A zesty summer treat!

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Ingredients

Units USM Scale 1x2x3x

• 1 can hot pepper sardines, drained
• 2 cups kale, washed, de-stemmed, and chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small red onion, finely diced
• 1 baguette, sliced into 1-inch rounds
• Salt and pepper to taste
• 10 basil leaves, to garnish

Instructions

1. Toast baguette slices in the toaster oven until golden brown and slightly crisped. 
2. In a skillet, heat the olive oil over medium heat. Add the garlic and onion, sautéing until they become fragrant and translucent. 
3. Add the chopped kale to the skillet and continue to sauté until it wilts. Open sardines and drain oil in to the pan. Season with salt and pepper.
4. To assemble, top each toasted baguette slice with a spoonful of the kale mixture. Place a basil leaf on each toast.
5. Flake the hot pepper sardines over the kale and basil, dividing them evenly between the slices.
6. Serve immediately. Enjoy this vibrant and slightly spicy lunch or appetizer!