Ingredients
Scale
- 6–7 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
- 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.
- 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
- Cook Time: 10 minutes
- Cuisine: Sardines