Posh sardines on toast

Take this quick and easy, tried-and-tested, no-cook supper to a finer level by choosing fancy Italian bread, then topping it with tangy, quick-pickled shallot. Quantities are easily doubled if you're not dining solo.

Ingreadient

• 2 tsp frozen chopped shallot
• ½ unwaxed lemon, zest of ½, juice of all
• 1 clove/s small clove garlic
• 1 vine tomato
• 1 slice/s Crosta & Mollica Pane Pugliese
• 84g Essential Sardines In Olive Oil
• 25g Any fresh herbs to hand, to serve (optional)

Step by step

1. Put the shallot in a small bowl and stir through the lemon juice and a pinch of salt; set aside. Meanwhile, peel and halve the garlic and slice the tomato.
2. Toast the pane pugliese, then rub 1 side with ½ of the garlic and drizzle over 1 tsp of the oil from the sardine can. Arrange the tomato slices on the toast; season and top with the sardines. Drizzle over more of the oil from the can, then top with the lemon zest, pickled shallot (with some of the pickling liquor) and the herbs, if using. Cut in ½ and tuck in.