Crostini Sardines Lemon Zest (Print Version)

Toasted baguette rounds layered with sardines, lemon, and fresh parsley for a bright starter.

# Components:

→ Bread

01 - 1 baguette, sliced into 8 thin rounds
02 - 2 tablespoons extra-virgin olive oil

→ Topping

03 - 1 tin (3.5 ounces) high-quality sardines in olive oil, drained
04 - Zest of 1 lemon
05 - 1 tablespoon fresh lemon juice
06 - 1 small garlic clove, peeled
07 - 2 tablespoons fresh flat-leaf parsley, finely chopped
08 - Freshly ground black pepper to taste
09 - Flaky sea salt to taste

→ Garnish

10 - Additional fresh parsley leaves
11 - Extra lemon wedges for serving

# Directions:

01 - Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush both sides lightly with extra-virgin olive oil.
02 - Toast in the oven for 8 to 10 minutes, flipping halfway through, until golden and crisp.
03 - While bread is still warm, gently rub one side of each slice with the peeled garlic clove. Discard remaining garlic.
04 - Lay drained sardines evenly over each crostini, breaking larger fillets as needed for even distribution.
05 - Drizzle each crostini with fresh lemon juice, then sprinkle with lemon zest and chopped parsley. Season with freshly ground black pepper and a pinch of flaky sea salt.
06 - Top with additional fresh parsley leaves and serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • Quick and easy to prepare in only 20 minutes.
  • A vibrant, pescatarian-friendly option for parties or light snacks.
  • Uses simple pantry staples to create a gourmet-style appetizer.
  • The combination of garlic-rubbed bread and citrus provides a refreshing flavor profile.
02 -
  • Use a zester for the lemon to get fine, aromatic strips of zest without the bitter white pith.
  • Flaky sea salt added at the very end provides a satisfying crunch and bursts of flavor.
  • If you don't have an oven, a toaster or a grill pan can also be used to achieve the desired crispness for the bread.
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