Pea & Fennel Toasts with Sardines
Elevate simple toast with a green, veggie-loaded spread packed with mint, fennel and sweet English peas. One of these generously topped bruschetta-like toasts makes a great appetizer; two of them are perfect as a light lunch with a salad. Canned sardines and anchovies are delicious here, as are grilled fresh sardines if you can find them.
Source: EatingWell Magazine, May/June 2018
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tips: Green garlic, aka spring, new or young garlic, is garlic that hasn't fully matured. Look for bunches with long white or purple bases, intact roots and dark green leaves. Prep like a leek and use to give both a mild garlic and an onion flavor to salads, sauces, soups and pastas.
To make ahead: Refrigerate pea puree (Steps 1-2) for up to 1 day.
Nutrition Facts
Serving Size: 1 toast
Per Serving:
211 calories; protein 5.5g; carbohydrates 19.9g; dietary fiber 2.9g; sugars 2.3g; fat 12.1g; saturated fat 1.7g; cholesterol 3.4mg; vitamin a iu 779.6IU; vitamin c 21.1mg; folate 29.5mcg; calcium 40.5mg; iron 1.5mg; magnesium 19.9mg; potassium 205mg; sodium 406mg.
Exchanges:
1 starch, 1 vegetable, 2 fat