Cooking Instructions
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Step 1
Juice the
Lemon (1/2)
. You will need 1 tablespoon of juice.
Step 2
In a deep glass place the
Canned White Beans (215 g)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
, 1 tablespoon of lemon juice,
Almond Butter (20 g)
, and
Extra-Virgin Olive Oil (15 mL)
. Using an immersion blender, process until creamy.
Step 3
Drain the excess olive oil from the
Sardines in Extra-Virgin Olive Oil (2)
and remove the internal spine.
Step 4
Toast the
Bread (2 slices)
.
Step 5
Drop 1 heaping spoon of the bean puree on each slide of bread.
Step 6
Spread if evenly then add some fresh
Arugula (1 handful)
.
Step 7
Top it off with the sardines, some more ground back pepper and a few
Pine Nuts (3 g)
and serve it right up!
