Pea & fennel toasts with sardines from EatingWell Magazine, May/Jun 2018 (page 66) by Steven Satterfield

  • lemons
  • pain au levain
  • Show all ingredients...

  • EYB Comments

    Can substitute anchovies for sardines, and whole-wheat country bread for pain au levain.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute anchovies for sardines, and whole-wheat country bread for pain au levain.

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