Lemon Sardine & White-Bean Pepper Toasts

Ingredients

Topped toast

• 8 slices (320 g total) whole-grain bread
• 360 g canned sardines packed in olive oil, drained; bones removed if preferred
• 400 g canned white beans, drained and rinsed
• 200 g jarred roasted red peppers, drained and thinly sliced
• 2 tbsp (30 g) lemon juice
• 1 tbsp (14 g) olive oil
• ¼ tsp (1.5 g) fine salt
• ¼ tsp (0.5 g) black pepper
• 15 g chopped parsley
• 80 g arugula

Equipment

Toaster or oven, mixing bowl, fork

Allergens and ingredient notes: Fish, wheat; check bread for sesame, milk, egg and soy. Sardine nutrition varies with drainage and packing oil.

Estimated nutrition per serving

578 calories · 43 g protein · 62 g carbohydrate · 18 g fat

Estimated per stated serving from generic ingredient values, including all listed components; not laboratory tested. Actual brands and substitutions vary.

Step by step

1. Mash beans with lemon juice, olive oil, salt and pepper until a coarse spread forms. Fold in half the parsley. Drain sardines carefully; remove visible bones if desired and separate into chunky flakes.
2. Toast bread until crisp and golden. Divide bean spread evenly among all 8 slices. Add arugula, roasted peppers and sardines, distributing each component equally.
3. Finish with the remaining parsley. Serve immediately, with 2 open-faced toasts per serving. All toppings in the ingredient list are included in the stated nutrition estimate.

The Devotti twist: White beans create a creamy lemon spread beneath the rich fish, while sweet peppers cut through the briny flavor.

Make ahead and storage

Best assembled just before eating. Refrigerate bean spread, sardines and peppers separately within 2 hours and use within 2 days. Store toasted bread dry and separate.