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sardine flatbread

1 can King Oscar Skinless & Boneless Spanish Style Sardines,
   drained, oil reserved
1 prepared flatbread or pizza crust, about 12” diameter
8 oz prepared olive tapenade
1 small zucchini, thinly sliced
1 sweet bell pepper, thinly sliced
2 tbs sun-dried tomatoes, sliced or chopped
1 oz Manchego or Parmesan cheese, shredded
Lemon zest and chopped parsley, optional

Preheat oven to 400°F. Brush flatbread with reserved sardine oil, then spread with a thin layer of tapenade. Layer vegetables thinly over flatbread. Top with chunked sardine fillets. Sprinkle with cheese. Bake assembled flatbread on a nonstick cooking sheet for 10 minutes. Top with optional lemon zest and parsley and slice into desired serving sizes, serve immediately. Serves 2-4.

royal hints
Cut flatbread into smaller sizes and serve as an appetizer. Try with your favorite King Oscar Sardines for a variety of taste sensations!