Sun-dried tomato and date pesto on baguette with arugula and oil-packed sardines
A sophisticated baguette with spicy-sweet sun-dried tomato and date pesto, fresh arugula and tender oil sardines – a Mediterranean delight that impresses with exciting aromas and crispy roasted flavor.
Ingredients · Servings 4
- 100g pitted dates
- 1-2 cloves of garlic
- 100g dried tomatoes in oil
- Cayenne pepper
- 50 g Parmesan
- 250 g sardines in oil
- 50 g Rocket
- 3-4 coriander sprigs
Method · 25 min
- Dice the dates. Peel the garlic. Place both in a tall container with the dried tomatoes, the pickling oil, a pinch of salt and cayenne pepper, and blend until smooth.
- Grate the Parmesan cheese finely and fold it into the pesto.
- Clean, wash, and spin-dry the arugula. Cut the baguette diagonally into thick slices and toast the cut sides on a hot grill or in a grill pan.
- Generously spread the grilled baguette slices with pesto. Distribute arugula and sardines on top.
From the stock
- 100 g
garlic cloves
- 100 g
- 50 g
Parmesan
- 250 g
Freshly purchased
- 50 g
