- 100 g. sardines, scaled, cleaned, heads and tails removed, filleted
- 2 lemons, juiced
- 2-3 garlic cloves, peeled and crushed
- ¼ c. extra virgin olive oil
- 2 T. oregano
- Pepperoncini or dried chile flakes
- Loaf of bread, sliced
Place the sardines in a shallow dish. Cover with lemon juice and rest for 20-30 minutes. Toast the sliced bread and set aside.
In a small bowl, combine extra virgin olive oil, garlic, oregano, salt, pepper, and pepperoncini then mix with a fork. Drain the sardines from the lemon juice then dip into the oil mixture to coat both sides. Place sardines onto toasted bread slices and drizzle with additional olive oil. Season bruschetta with salt and pepper to taste.