A simple Spanish-inspired tapa built around Conservas de Cambados Gourmet Small Sardines in Olive Oil. The sardines are delicate and rich, so this recipe keeps the flavors bright and clean.
Ingredients (Serves 4)
- 1 tin of Conservas de Cambados Gourmet Small Sardines in Olive Oil
- 1 small baguette or rustic sourdough loaf
- 2 ripe tomatoes
- 1 garlic clove
- Extra virgin olive oil
- Flaky sea salt
- Fresh parsley or chives, finely chopped
- Zest of 1 lemon
- Freshly cracked black pepper
- Optional:
- Thinly sliced pickled shallots
- Marcona almonds, chopped
- A few drops of sherry vinegar
Instructions
1. Toast the bread
Slice the baguette into small pieces and toast until golden and crisp.
2. Make pan con tomate
Cut the tomatoes in half and grate them over a bowl until only the skins remain.
Rub each toast lightly with garlic, then spoon grated tomato over the top. Drizzle with olive oil and add a pinch of flaky salt.
3. Add the sardines
Carefully place 2–3 small sardines on each toast. Spoon a little of the tin’s olive oil over the fish.
4. Finish
Top with:
- Lemon zest
- Black pepper
- Fresh herbs
- Optional pickled shallots or chopped almonds for texture
Add a tiny splash of sherry vinegar if you want extra brightness.
Why the Wine Pairing Works
The Marqués de Cáceres Excellens Rosé is a “gastronomic” rosé, meaning it has enough structure to handle food but enough elegance to stay refreshing.
- Acidity vs. Fat - The wine’s vibrant acidity acts as a “palate cleanser” for the rich olive oil and the natural oils of the fish.
- Floral Notes -The subtle rose petal and strawberry notes in the wine provide a beautiful contrast to the salty, savory brine of the sardines
- Mineral Finish - Both the Galician sardines and this Rioja rosé carry a certain salinity/minerality that makes them feel like they were born in the same zip code.
Pro Tip
Don’t throw away the oil left in the tin! It’s essentially sardine-infused liquid gold. Use it to sauté some cherry tomatoes later or whisk it into a Caesar dressing.
