Spanish Antipasto
  • 1 bottle The Blue Kitchen Sardines Antipasto with Pasta Sauce
  • 1 cup chopped ripe cherry tomatoes
  • 1/4 cup grated parmesan cheese
  • 1/4 cup sliced fresh basil
  • 2 garlic cloves, minced
  • Salt and ground pepper
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Baguette slices

  1. Brush baguette slices with olive oil and a clove of garlic, then grill in a pan until light brown.
  2. Spread 1 tsp of Sardines Antipasto with Pasta Sauce on each grilled baguette slice.
  3. In a separate bowl, mix the cherry tomatoes, fresh basil, salt and pepper into a salad.
  4. Top each baguette slice with the salad and parmesan cheese.
  5. Glaze with balsamic vinegar.
  6. Serve and enjoy.

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