Cooking Instructions
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Step 1
In a deep glass bowl place the
White Beans (1/2 can)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
, 1 Tbsp of
Lemon Juice (1)
,
Almond Butter (20 g)
, and
Extra-Virgin Olive Oil (15 mL)
. Using an immersion blender process until creamy.
Step 2
Drain the excess oil from the
Sardines in Extra-Virgin Olive Oil (2)
, cut them in half, and remove the internal spine.
Step 3
Toast the
Bread (2 slices)
.
Step 4
Next, drop 1 heaping spoonful of bean puree on each slide of bread and spread it evenly.
Step 5
Add some
Arugula (1 handful)
.
Step 6
Lastly, top it off with the sardines, some more
Ground Black Pepper (to taste)
, and a few
Pine Nuts (3 g)
. Serve it right up!
