Sardine bruschetta with fennel and preserved lemons from Graze: Inspiration for Small Plates and Meandering Meals (page 46) by Suzanne Lenzer

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Notes about this recipe

  • pastaplease on February 26, 2026

    This was easy and quick enough to prepare, and even sort of tasty. It all really boils down to whether you like sardines or not. I want to like them, they're so healthy and all, but it turns out I can live without. What made these yummy, to the extent they were, was the olive oil-coated toasted bread ... of course. Served to MJ, and they did not get eaten up.

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