Description
Delicious and nutritious crostini topped with lemon caper sardine pâté, perfect for appetizers or snacks.
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 (5 g)
- 1 small clove garlic, minced
- 2 tbsp fresh parsley (8 g), 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.
- While the bread is baking, open the sardines and drain them. Then, flake the sardines into medium pieces in a small bowl.
- In a food processor, combine the cream cheese, lemon juice, Dijon mustard, minced garlic, capers, olive oil, and parsley. Pulse 5–8 times to combine the ingredients.
- Add the flaked sardines to the mix and pulse 3–4 times until everything is blended but still chunky.
- Taste the pâté and adjust the seasoning with salt and pepper. Let the mixture rest for 5 minutes.
- Spread about 1 tablespoon of the sardine pâté on each crostini. If desired, finish with flaky sea salt and extra lemon zest before serving immediately.
Notes
Store leftover pâté in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 crostini
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg