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Sardine Toasts

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

Ingredients

Scale
  • 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)

Instructions

  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.

Notes

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

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