Description
Bright, briny, and creamy, this Lemon Caper Sardine Pâté Crostini is a fast and impressive appetizer that balances richness and brightness.
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 on a baking sheet. Brush with olive oil and bake until golden and very crisp, about 6–8 minutes, flipping halfway through.
- Draining and flaking the sardines into medium pieces in a small bowl.
- In a food processor, combine cream cheese, lemon juice, Dijon mustard, minced garlic, capers, olive oil, and parsley. Pulse 5–8 times to combine.
- Add the flaked sardines and pulse 3–4 times until blended but still chunky.
- Taste and adjust seasoning with salt and pepper, adding lemon zest if desired. Let rest for 5 minutes.
- Spread about 1 tbsp of the pâté on each crostini. Finish with flaky sea salt and extra lemon zest if desired. Serve immediately.
Notes
For a dairy-free version, substitute cream cheese with silken tofu. Make ahead and store in an airtight container for up to 48 hours.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 crostini
- Calories: 220
- Sugar: 1g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg