Small Fish, Big Flavor: New Sardine Toasts Recipe
Featured Dish/ Sardines

Small Fish, Big Flavor: New Sardine Toasts Recipe

Salutations, Seafoodies! 

Everyone loves a good crostini piled high with protein, spreads and sauces. But have you ever graced your tiny toast with some sardines? We can almost guarantee that you are not taking full advantage of a star ingredient in this deliciously unassuming appetizer! 

Now you might be thinking… sardines? Aren’t those just little fish in a can? Well, yes, they are—but trust us, they’re about to become one of your favorite proteins with our new crostini toast recipe!

Small in size but not in flavor, sardines contain a rich concentration of flavor, which pairs wonderfully with acidic ingredients like the lemon, salt, onion and kalamata olives in this appetizer. Sardines are also very affordable and since they typically come in a can and are shelf-stable. So you can easily take advantage of store sales or buy in bulk without worrying about food waste. 

But, the benefits don’t stop at a good price and great taste! Sardines boast an impressive array of nutrients. These little fish provide a significant amount of protein, vitamin B12, vitamin D and calcium, meeting over 20% of the daily value (DV) for each. What’s more, sardines contain nearly the entire recommended daily intake of omega-3 fatty acids!

Which means your guests will get more than a great-tasting appetizer when you whip these up for your next gathering. They’ll get a little health pick-me-up too! And you don’t have to limit sardine toasts for party time—we love them as an energizing after-school snack, post-workout nosh or light lunch as well!

For an on-the-go option, pack the spread separately from the crostinis and assemble at your desk, picnic or on the road. 

And there you have it—a simple yet satisfying appetizer, ideal for any meal! 


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Sardine Toasts

  • Total Time: 10 minutes
  • Yield: 8 appetizer servings 1x


  • 67 ounces tinned boneless sardines in olive oil, chopped
  • ½ small red onion, finely chopped
  • ¼ cup pitted kalamata olives, sliced
  • Juice of ½ lemon
  • ½ teaspoon flaky sea salt
  • ½ teaspoon coarsely ground black pepper
  • ½ teaspoon red pepper flakes
  • 16 store-bought mini crostini toasts
  • 1½ Tablespoons olive oil, divided
  • 2 garlic cloves (each cut in half)
  • 4 radishes, thinly sliced
  • Fresh parmesan, grated (optional)
  • Fresh basil leaves, torn (optional)


  1. Combine sardines, red onion and olives in a small mixing bowl. Add lemon juice, salt, pepper and red pepper flakes; mix until combined. Set aside.
  2. Place crostini toasts on a serving platter or plate. Drizzle evenly with ½ Tablespoon olive oil, then rub cut garlic halves on crostini top. Top with sardine mixture, then radish and basil leaves, if using. Drizzle on remaining ½ Tablespoon olive oil and sprinkle with Parmesan cheese, if desired.


Recommended utensils: plate or platter, mixing bowl, cutting board, knife

  • Author: Dish on Fish
  • Cook Time: 10 minutes
  • Cuisine: Sardines

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