Description
A delightful crostini topped with a creamy sardine pâté, brightened with lemon and capers, perfect for gatherings or a light snack.
Ingredients
Scale
- 200 g sardines (2 cans, about 7 oz) packed in olive oil, drained
- 120 g cream cheese (4 oz / 1/2 cup), softened
- 30 ml olive oil (2 tbsp)
- 1 medium lemon (2 tbsp juice and 1 tsp zest)
- 30 g capers (2 tbsp), rinsed and drained
- 1 tsp Dijon mustard
- 1 small clove garlic, minced
- 2 tbsp fresh parsley, chopped
- 1/4 tsp salt (adjust to taste)
- Black pepper, to taste
- 1 medium baguette, sliced into 12–14 pieces
- Optional: flaky sea salt and extra lemon zest for finishing
Instructions
- Preheat the oven to 200°C (400°F). Slice the baguette and arrange the pieces on a baking sheet. Brush them with olive oil and bake until golden and very crisp, about 6–8 minutes, flipping halfway through.
- Open the sardines and drain them into a bowl, then flake them into medium pieces.
- Combine in a food processor cream cheese, lemon juice, Dijon mustard, minced garlic, capers, olive oil, and parsley. Pulse 5–8 times to mix.
- Add the flaked sardines and pulse 3–4 times until blended but still chunky.
- Taste and adjust the seasoning with salt and pepper, adding lemon zest if desired. Let the mixture rest for 5 minutes.
- Spread about 1 tablespoon of the pâté on each crostini. Finish with flaky sea salt and extra lemon zest if desired. Serve immediately.
Notes
Store leftover sardine pâté in an airtight container in the refrigerator for up to 3 days. Keep crostinis separately in a paper bag to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3 crostinis
- Calories: 200
- Sugar: 2g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg