Sardine and Fennel Bruschetta with Slow Roasted Tomatoes, Garden Greens and Herbes de Provence Crust

Such a basic little dish - Sardines on Toast. All at once complexity of flavour and an easy, fragrant freshness. Just perfect with a fresh white such as the 2024 La Motte Sauvignon Blanc or an elegant rosé such as the 2023 Vin de Joie Rosé.

Fennel

2 freshly picked fennel bulbs, sliced as thin as possible

4 garlic cloves, sliced thinly

1 ½ cups extra virgin olive oil

Zest and juice of 1 lemon

3T chopped fennel tops

1tsp coarse sea salt

• Place all the ingredients in a saucepan and place a round of greaseproof paper on the surface of the mixture and press down to remove all air.
• Heat until tiny bubbles appear and keep the heat as low as possible so it doesn't start frying, keep the heat for 35-50 minutes until the fennel is tender.
• Strain off the oil and flatten the fennel in a bowl and place the greaseproof paper on top so it stays moist, keep warm until needed.

 Tomatoes

4 medium heirloom tomatoes, blanched and skins removed

3T olive oil

½ tsp Herbes de Provence

½ tsp sea salt

¼ tsp cracked black pepper

• Preheat the oven to 140°
• Slice the tomatoes in half and gently coat with the remaining ingredients.
• Place on a tray line with greaseproof paper and load into the oven.
• Roast for 3-4 hours until caramelised and lightly shrivelled.

Crust

2 slices day old sourdough bread slices

2 garlic cloves

Zest of 1 lemon

¼ cup grated parmesan or pecorino

1T olive oil

¼ tsp salt

1T herbes de provence

• Place all the ingredients in a food processor and blitz into a crumb.
• Place on top of the tomatoes and place under a salamander or oven grill to crisp up before serving.

Sardines

6-8 sardines, filleted and bones removed

4T olive oil

2T good quality balsamic vinegar

1T chopped thyme

4 garlic cloves, thinly sliced

• Place all the ingredients in a sealable jar and marinade overnight.
• Remove the sardine fillets from the marinade and pat dry.
• Heat a non stick pan and add 2tsp olive oil.
• Fry the sardines for 20 seconds on each side, turn up the heat to high and add 2T of the marinade, cook for 10 seconds to glaze. Serve immediately.

Assembly

4 slices of day old sourdough

1T olive oil

½ cup freshly picked rocket

¼ cup freshly picked garden sorrel

¼ cup fennel leaves

• Rub the olive oil onto the sourdough and grill on both sides until golden and crisp.
• Top with the warm confit fennel, garden greens, sardines and crusted tomatoes, serve warm.