2 can of BRUNSWICK sardines in tomato sauce, drained and cut to bite size
1 baguette, sliced (12 pieces)
2 large cloves garlic, minced
3 small plum tomatoes
6 fresh basil leaves
1 teaspoon balsamic vinegar
Freshly ground black pepper
1 tbsp extra-virgin olive oil
Prep time 30 mins
Cooking time 20 mins
Bring 2 quarts of water to a boil, once the water is boiling, remove the pot from heat and put the tomatoes in the hot water for 1 minute, then remove and peel the skin. Cut tomatoes into halves and squeeze out most of the juices and seeds. Finely chop the tomatoes.
Preheat the oven to 450 F.
Place chopped tomatoes in a medium bowl, mix in minced garlic, extra-virgin olive oil Balsamic vinegar, chopped basil, seasoned with salt and pepper to taste.
Put sliced baguette on a cookie sheet and place in oven over for 5 minutes, then remove.
Spread bruschetta mixture on top of sliced baguette, top with a slice of sardine, then garnish with basil leaf.