This dish of sardines with ricotta, black olives, roasted tomatoes, and mushrooms is packed with flavor and nutrition.
Ingredients:
- 1 can sardines in olive oil (or fresh sardines, cleaned)
- 1 cup ricotta cheese
- 1 cup cherry tomatoes, halved
- 1 cup mushrooms, sliced (button or cremini work well)
- 1/2 cup black olives, pitted and chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs (like parsley or basil) for garnish
- Lemon wedges (for serving)
Instructions:
- Roast the Tomatoes and Mushrooms:
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the halved cherry tomatoes and sliced mushrooms with 1 tablespoon of olive oil, salt, and pepper.
- Roast for about 20-25 minutes until the tomatoes are blistered and the mushrooms are tender.
- Prepare the Sardines:
- If using canned sardines, drain them and set aside. If using fresh sardines, season them with salt and pepper and cook them in a skillet over medium heat with a little olive oil for about 3-4 minutes on each side until cooked through.
- Sauté the Olives and Garlic:
- In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the chopped black olives and cook for an additional minute.
- Assemble the Dish:
- On a serving plate, spread the ricotta cheese as a base.
- Layer the roasted tomatoes and mushrooms over the ricotta.
- Top with the sardines and the sautéed olives and garlic.
- Garnish and Serve:
- Sprinkle with fresh herbs and serve with lemon wedges on the side for a bright finish.
Tips:
- This dish can be enjoyed warm or at room temperature.
- Serve with crusty bread or over a bed of greens for a complete meal.