Tostas de Sardinha com Creme de Feijao Branco

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C, or heat a grill pan over medium-high heat if you prefer to toast the bread on the stove. This dish moves quickly once the bread is ready, so have your serving plates nearby.

2. 2

   Make the bean cream: add white beans, grated garlic, lemon zest, lemon juice, olive oil, cold water, fine sea salt, and black pepper to a food processor. Blend until very smooth, scraping down once or twice. Add the last spoonful of water only if needed, the texture should be creamy and spreadable, not loose.

   240 g cooked white beans, drained and rinsed1 small clove garlic, finely grated1 tsp lemon zest1 tbsp lemon juice2 tbsp extra-virgin olive oil2-3 tbsp cold water1/4 tsp fine sea salt1/8 tsp black pepper, freshly ground
3. 3

   Brush both sides of the sourdough lightly with olive oil. Toast in the oven for 8-10 minutes, turning once, until deep golden at the edges and crisp outside but still slightly chewy in the centre. While still hot, rub the cut side of the garlic over the surface of the toast for a subtle, fresh garlic aroma.

   160 g good sourdough bread, cut into 2 thick slices1 tbsp extra-virgin olive oil1 clove garlic, halved
4. 4

   Transfer the sardines to a small bowl and gently separate them into large bite-size pieces. Toss with parsley, red pepper flakes, a squeeze from the lemon wedges, and a little black pepper. Mix lightly so the sardines keep some texture and look beautiful on the toast.

   120 g sardines in olive oil, drained2 tbsp flat-leaf parsley, finely chopped1/4 tsp red pepper flakes1/2 lemon lemon, cut into wedgesto taste black pepper, freshly ground
5. 5

   Spread a generous layer of the bean cream over each toast. Spoon the sardine mixture on top, letting some pieces sit naturally for height and texture. Finish with flaky sea salt, another small squeeze of lemon from the wedges, and any remaining parsley from the bowl if you like.

   1/2 lemon lemon, cut into wedgesto taste flaky sea salt
6. 6

   Serve immediately while the toast is still crisp and the bean cream is cool and silky. For the best texture contrast, eat right away rather than letting the toasts sit too long.

Origin & History

Sardines are deeply woven into Portuguese cooking, especially along the coast where grilled and preserved sardines are everyday staples. Beans, olive oil, garlic, and bread also form the backbone of many rustic Portuguese meals, so this toast brings familiar pantry flavours into a modern cafe-style format.