Greek Style Bruschetta with Sardines, Raisins and Pine Nuts

Easy sweet and savory appetizers with sardines, raisins and pine nuts.

Course Appetizer, Snack

Cuisine Greek, Mediterranean

Keyword Appetizer, Bruschetta

Prep Time 10

Cook Time 15

Author Elena Paravantes

2 cans packed sardines about 15-18 fillets total
2 tablespoons olive oil
¼ cup raisins
½ onion chopped
3 tablespoons pine nuts
¾ cup white wine
20 mini Cretan rusks or about 5 large ones or whole wheat bread cut in small slices
salt/pepper to taste

Preheat the oven at 375 degrees Fahrenheit (180 degrees Celsius)
In a small pan add 1 tablespoon olive oil and sauté the chopped onion until soft.
Once onion is soft, add raisins and white wine and simmer until most wine has evaporated-about 12-15 minutes.
Remove from heat, add 2-3 teaspoons of olive oil and mix.
In the meantime heat the sardines in the oven for about 3 minutes.
Roast the pine nuts in a small pan by heating them and shaking the pan, for 2-3 minutes or once they started to brown.
Remove sardines, drizzle the sauce on top and sprinkle with the pine nuts, add a pinch of salt and freshly ground pepper.
You can serve like this or you can spoon about 2 teaspoons on sliced bread or rusks.