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Sardine Bruschetta with Fennel & Pine Nuts


1 14 oz can Pastene White Kidney Beans, drained and rinsed
1 Tbsp lemon juice
1 tsp Pastene Minced Garlic
½ cup Pastene Extra Virgin Olive Oil, divided
8 slices sourdough bread
2 garlic cloves, peeled
1 baby fennel bulb, thinly sliced
4 oranges, 2 peeled and segmented and 2 sliced, as garnish
2-3 mint sprigs, leaves picked, roughly chopped, small leaves reserved
salt and pepper to taste
¼ cup Pastene PIgnoli (Pine Nuts), toasted
1 tin Pastene Sardines, drained


  • To make the white bean puree, place the beans, 2 tbsp. of olive oil, lemon juice and teaspoon of garlic in a food processor and blend to a smooth puree. Set aside.
  • Preheat oven to 350° F. Place the bread slices on a large sheet pan and lightly brush with the olive oil, ¼ cup. Bake for 20 minutes or until lightly browned and crispy. 
  • Rub the garlic cloves over each slice and then discard garlic.
  • Place fennel, orange segments, 2 tbsp. of olive oil, mint and pine nuts in a bowl. Season to taste with salt and pepper and gently combine.
  • Spread the white bean puree over each piece of sourdough toast. Top with the fennel and orange salad, sardines, and reserved small mint leaves. 

Product Used

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